Wednesday, November 23, 2011

Sourdough Stuffing With Roasted Chestnuts and Apples: Part 2 Making the Stuffing

Sourdough Stuffing With Roasted Chestnuts and Apples
Part 2: Making the Stuffing
Sourdough Stuffing With Roasted Chestnuts and Apples
I started making this recipe last week by roasting the chestnuts and freezing them, since that took about an hour. Here is the rest of the recipe for the stuffing which comes from The New Thanksgiving Table by Diane Morgan. I hope you have a happy Thanksgiving Day.

1 (lb) loaf sourdough bread (I kept the crusts on) cut into 1/2 inch cubes
1 1/2 lb fresh chestnuts (prepare ahead of time click here to see how)
5 tbsp unsalted butter at room temperature, divided
1 large yellow onion, chopped
2 large carrots, chopped and peeled
2 large ribs celery, chopped
2 Granny Smith apples (about 3/4 lb total), peeled, cored, and cut into 1/2 inch dice
1/2 cup minced, fresh, flat-leaf parsley
1 tbsp fresh thyme leaves
1 tbsp minced fresh sage
1 tbsp Kosher salt
3 large eggs, beaten
4 cups homemade chicken stock or canned low sodium chicken broth

1. Preheat oven to 400 degrees.

2. Spread bread cubes in a single layer on two rimmed baking sheets. Toast in oven for 8-10 minutes until lightly browned. Set aside to cool. Reduce oven temp. to 375 degrees.
preparing the bread for toasting
3. Coat a deep, 9-x-13-inch  baking pan with 1 tbsp of the butter. Place bread cubes and chestnuts in a very large bowl. In a large saute pan, melt remaining butter over medium-high heat. Swirl to coat pan and add onion, carrots and celery. Saute, stirring frequently, until onion is soft and just beginning to brown, about 4 minutes. Add apples and saute for 2 minutes longer. Add parsley, thyme, sage, salt and pepper. Saute for 1 minute longer. Add apple mixture to bread cubes and chestnuts, and stir to combine.
saute the vegetables
4. Add eggs and stock to bowl and mix well. Scoop stuffing into prepared pan and bake, uncovered, for about 1 hour until top is lightly browned and crusty.

289 calories per serving, 8 grams of fat, (but who the hell cares, it's Thanksgiving Day).

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