Sunday, December 23, 2007

Roasted Chestnut Herb Stuffing

To go along with the turkey in my post below, I wanted to make a stuffing. I bought some Italian chestnuts a couple of weeks ago, and I wanted to use them up. Plus, what goes better with turkey than stuffing? This recipe is super easy, and very savory. The fresh herbs are a must, and the bacon gave it a nice salty touch. I used French bread (the whole loaf) but you can easily use whatever you have on hand.

Roasted Chestnut Herb Stuffing
1 loaf of french bread cut into 1" cubes (or 3-4 cups cubed bread that you have on hand)
10 chestnuts
1 large celery stalk halved long ways and chopped
1/2 cup finely chopped onion
1 1/2 cups fresh mushrooms chopped
3 garlic cloves minced
1 Tbs. Each of Fresh herbs chopped finely: Sage, Rosemary, Thyme, Flat leafed parsley
5 Strips bacon cooked and crumbled
3 Tbs. unsalted butter
1/2 cup chicken stock
Fresh ground pepper to taste

Preheat oven to 350 degrees
Take chestnuts and cut an "X" on the flattest side. Put on a cookie sheet or the like and roast for 15-20 minutes. When finished roasting set aside and put a kitchen towel over them until they cool. When cool, peel away the tough outer shell, and the lighter brown inner shell. Chop into pieces. Add cubed bread to a large bowl.
heat butter in a large skillet over medium heat. Add all veggies except garlic. Saute for about 8 minutes and add chestnuts, garlic, herbs and pepper. Saute about 4 minutes more. Transfer veggie mixture to the bowl with bread tossing to combine. Add bacon and stock and mix well. Let sit a couple minutes to absorb the liquid. Transfer to a 9x13 greased baking dish. Cook in oven 15 minutes covered, and 15 uncovered.


Jaime said...

i love homemade dressing! and bacon too? what more could you could ask for? :)

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