Chestnut And Wild Mushroom Stuffing
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
450 g
Chestnut (fresh *)8 tbsps
Unsalted Butter (1 stick)2.5 cups
Sandwich Bread2.5 cups
Mushroom (wild)1 medium
Onion (diced)4 stalks
Celery (diced)3 tbsp
Thyme Leaves (fresh)2 cups
Chicken Stock2 large
Egg (lightly beaten)1 tbsp
Fine Sea SaltDirections:
1
Serve hot
2
Preheat oven to 350°F
3
Preheat oven to 350°F
4
Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat
5
Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well
6
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
7
Wearing protective gloves, peel away shells from chestnuts while still hot
8
In large pot boiling water, blanch chestnuts 2 minutes, then drain
9
Using kitchen towel, rub chestnuts to remove skins
10
Coarsely chop and reserve
11
Leave oven on
12
Butter 9- by 13-inch casserole dish with 1 tablespoon butter
13
On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes
14
Place in large mixing bowl and set aside
15
Leave oven on
16
In heavy, large skillet over moderately high heat, melt 4 tablespoons butter
17
Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes
18
Add another 2 tablespoons butter and heat until melted
19
Add onion and celery, and sauté until translucent, 6 to 7 minutes
20
Add mushroom mixture plus parsley and thyme to bread and gently stir to combine
21
In heavy, small pot over moderate heat bring chicken stock to gentle boil
22
Pour into bread mixture and gently toss to combine
23
Stir in egg, salt, and pepper
24
Transfer to casserole dish
25
The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours
26
Bake until golden brown and heated through, about 30 minutes
27
Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat
28
Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well
29
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
30
Wearing protective gloves, peel away shells from chestnuts while still hot
31
In large pot boiling water, blanch chestnuts 2 minutes, then drain
32
Using kitchen towel, rub chestnuts to remove skins
33
Coarsely chop and reserve
34
Leave oven on
35
Butter 9- by 13-inch casserole dish with 1 tablespoon butter
36
On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes
37
Place in large mixing bowl and set aside
38
Leave oven on
39
In heavy, large skillet over moderately high heat, melt 4 tablespoons butter
40
Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes
41
Add another 2 tablespoons butter and heat until melted
42
Add onion and celery, and sauté until translucent, 6 to 7 minutes
43
Add mushroom mixture plus parsley and thyme to bread and gently stir to combine
44
In heavy, small pot over moderate heat bring chicken stock to gentle boil
45
Pour into bread mixture and gently toss to combine
46
Stir in egg, salt, and pepper
47
Transfer to casserole dish
48
The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours
49
Bake until golden brown and heated through, about 30 minutes
50
Serve hot