Chestnut and Wild Mushroom Stuffing

Ingredients for Chestnut and Wild Mushroom Stuffing

• 150g fresh chestnuts*

• 8 tablespoons (1 stick) unsalted butter

• 575g sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes

• 400g wild mushrooms

• 1 medium onion, diced

• 4 stalks celery, diced

• 2/3 cup fresh parsley, coarsely chopped

• 3 tablespoons plus 1 teaspoon fresh thyme leaves

• 1 1/2 to 2 cups chicken stock or low-sodium chicken broth

• 2 gros œufs, légèrement battus

• 1 tablespoon fine sea salt

• 2 cuillères à café de poivre noir fraîchement moulu

• *If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

Préchauffer le four à 177°C.

Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.

Butter 9- by 13-inch casserole dish with 1 tablespoon butter.

On foil-lined baking sheet, toast bread in 177°C oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.

In heavy, large skillet over moderately high heat, melt 60ml butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.

Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.

In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.