Wednesday, November 27, 2013

Chestnut Stuffing

I never really thought of serving stuffing on it's own-- and it's probably because on thanksgiving I top it with cranberry or rhubarb sauce, and then forked together with a juicy piece of turkey; It sort of gets lost in the thanksgiving holiday even though it's the key to the incredible holiday bites. Stuffing can be made from any extra bread, chicken or turkey left over from the meal the night before, and extra chicken soup; it's a great way to be resourceful. It's also a great dish to explore creativity and variations. If you are making a turkey I always like to take a little stuffing and put it inside of the turkey so it can cook in the gravy and soak up lots of flavor.
Ingredients
3 cups roasted and shelled chestnuts, halved 
*You can use the already shelled and roasted chestnuts 
that come in a package (Galil, Nature's Garden)
1 lb rustic bread, medium diced 
4 cup chicken stock (chicken soup broth)
2 large eggs, beaten 
3 tbsp canola oil 
1 large carrot, peeled and medium diced 
1 cup celery (2 stalks), small chopped 
10 oz crimini mushrooms, small sliced 
1 yellow onion, small chopped 
2 minced garlic cloves 
2 tbsp dried parsley
1 tbsp dried rosemary 
1 tsp ground sage 
1 tbsp kosher salt
1 tbsp black pepper
Directions 
1. Preheat the oven to 375°. In a large bowl add the chestnuts, bread, beaten eggs, and chicken stock, toss until combined. In a large skillet lightly sauté the carrots, celery, mushrooms, and onion; mix in the, garlic, parsley, rosemary, sage, salt, and black pepper. Once vegetables lightly brown, pour mixture into bread bowl. Toss all ingredients until combined well and transfer to a large baking dish. Cover with foil and bake for 35 minutes. uncover and bake for another 15 minutes until top of dish is crisp.

Bon Appétit! 

4 comments:

  1. Would love to make this! What kind of bread did you use?

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    Replies
    1. Tani's Sourdough Bread. You can used anything with a good crust though!

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  2. Can I make this using some challah thats been frozen for a while?

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