Chestnut Stuffing (Ted Allen) |
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Prep Time: 30 Minutes Cook Time: 95 Minutes |
Ready In: 125 Minutes Servings: 12 |
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Ingredients:
1 pound fresh chestnuts |
8 cups coarse fresh breadcrumbs, from crusty bread |
4 cups diced cornbread |
1 cup (2 sticks) unsalted butter, plus more for baking dish |
2 celery ribs, chopped |
1 extra-large yellow onion, chopped |
1 turkey liver, cleaned and finely chopped |
1 cup chicken or turkey stock, preferably homemade or low-sodium store bought |
1/2 cup fresh flat-leaf parsley leaves, chopped |
1/4 cup fresh sage leaves, chopped |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
Directions:
1. Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces. But your house will not smell as good.
2. Preheat the oven to 450 degrees F.
3. Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
4. Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
5. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
6. Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.
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