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Chestnut Stuffing

Chef Gregg Prawdzik from Dan's Fresh Produce

Serves 4-6 people

Stuffing or Dressing? That is the question. Again, the choice of term depends upon where you live. However, I DO NOT recommend “stuffing” your turkey despite the pleas of your Grandma. Here are a few reasons. Salmonella will grow by the time the turkey is cooked while the stuffing is not fully cooked. Also, stuffing will indeed make the turkey dry. Please try the “dressing” on the side. I promise you will not be disappointed. But again, this requires supporting your dairy farmers of America . Are you with me?!?

 

1lb whole, raw chestnuts

1 tbsp olive oil

1 loaf fresh or stale bread

cooked giblets from the turkey

1 medium onion

2 stalk celery

2 whole clove

2 whole allspice

2 whole cardamom

2 clove garlic, minced

1 bunch fresh whole thyme

1 pint chicken or turkey stock

½ lb butter

Salt and pepper to taste

 

MISE EN PLACE :

Set oven to 350F

 

Score the bottom end of each chestnut with a sharp knife. Toss in a bowl with olive oil, salt and pepper. Roast in the oven until browned and splitting at the shelln (approx. 1 hour). Allow to cool and remove chestnuts from shell. Chop into large pieces. Set aside.

 

Cut bread into 1-inch pieces. Spread on sheet-pan and bake until browned. Set aside.

 

Dice giblets, celery, and onion. Sauté in a splash of olive oil until translucent. Remove from heat and set aside.

 

In a small pot add stock, half of the butter, herbs and spices. Bring to a boil for 5 minutes, remove herbs and spices and set aside.

 

COOKING:

In a large bowl, mix all ingredients and season with salt and pepper.

Transfer to a large, buttered baking dish. Cover with tin foil, and bake until hot. Bake uncovered if you like a crust but double the stock amount.

About Chestnuts

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