Bursting with roasted chestnuts, finely chopped parsley and sage this dressing is delicious cooked inside or outside of the turkey. You will need to dry the bread cubes overnight; transfer them to re-sealable container until you’re ready to make the stuffing, up to 1 day more.
Yield: Serves 10 to 12
Ingredients
- 2 loaves good-quality white bread, cut into 3/4-inch cubes or approximately 20 cups.
- 1 1/2 pounds of Autumn Harvest Orchard’s fresh chestnuts approximately 4 cups and scored with an X.
- 3/4 cup salted or unsalted butter approximately 1 1/2 sticks.
- 4 small onions, peeled and cut into 1/4-inch dice approximately 3 cups.
- 1 bunch of fresh celery, cut into 1/4-inch dice pieces approximately 4 cups.
- 3 tablespoons finely chopped Autumn Harvest Orchard fresh sage
- 5 cups of low-sodium chicken stock
- 1 teaspoon of sea salt (optional)
- 1 cup finely chopped fresh parsley
- Freshly ground pepper
Directions
- Step 1 Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
- Step 2 Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
- Step 3 Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
- Step 4 Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
Categories:
