Chestnut and wild mushroom stuffing seasoned with parsley and sage is a perfect dish for fall!
Ingredients
- 1/3 pound fresh, roasted, and peeled chestnuts
- 8 tablespoons (1 stick) unsalted butter
- 2 ½ cups, crust removed and cut into 1-inch cubes sandwich bread, such as rye, sourdough, or pumpernickel
- 2 ½ cups wild mushrooms (orange Chanterelles are generally popping around Thanksgiving)
- 3 diced shallots
- 4 diced with ends celery stalks
- ⅔ cup, coarsely chopped fresh parsley
- 3 tablespoons plus 1 teaspoon fresh thyme leaves
- 1 ½ to 2 cups chicken stock or low-sodium chicken broth
- 2 large, lightly beaten eggs
- 1 tablespoon finely ground pink Himalayan salt
- 2 teaspoons freshly, preferably red, white and black peppercorns. ground pepper
Preparation
Preheat oven to 350°F.
Using chestnut knife (available at Skyline Chestnuts) make large X on flat side of each chestnut deep into the meat. 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. Immediately after removing from the heat, place hot chestnuts into a brown paper bag and close it up tightly until cool enough to handle (this makes the inner skin easier to peel). Using your chestnut knife, peel away shells and the inner skin from chestnuts while still hot. 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 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
In a heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add shallots 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 a heavy, small pot (preferably cast iron) 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.
About this recipe
Recipe shared by Skyline Chestnuts; featured in Fall Harvest 2018 Issue
