Posted on 11/11/2022 11:30:00 AM PST by mylife
Delicious. Depending on how moist the stuffing is, I’ll add an egg to help bind it. I like them with gravy, but the kids like maple syrup.
Martha Stewart.comhttps://freerepublic.com/perl/post#help
Chestnut Stuffing
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey. Dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.
Ingredients
2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 bunch celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or store-bought low-sodium chicken stock
1 tablespoon kosher salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper
Directions
Step 1
Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
Step 2
Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Step 3
Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Step 4
Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
After reading the posts, I did not see my conglomerate of ingredients. I saute onions, garlic, celery, in 2 sticks of butter till translucent. Add sage or poultry seasoning to taste and salt and pepper to taste. I peel and boil 4 medium potatoes and when cool , cube them in small pieces. Turkey or chicken broth to moisten and 2 loaves of cubed , dried bread. Cranberry sauce or grape jelly for a slight sweetness Been making it for years and it’s always gone after the first round of leftovers.
A vacuum pump would do the best job.
very interesting
Italian sausage stuffing. Fugetaboutit
potatos?, interesting
its my go too
After it's soak in saline I cut the turkey straight through the backbone and spread it sideways across the wire rack pan. Not only did it cook more evenly, it cuts the time almost by half! Enhancement ingredients go in the bottom of the foiled pan under the rack. Almost no cleanup at all.
The artichokes add the most amazing flavor to the stuffing.
my favorite
Get stuffed.
Cross-dressing?
Like that idea. Makes sense.
In the culinary world, dressing is “the preparation of fish, poultry and game for cooking.”
Stuffing comes from the practice of filling the cavity of a bird with a mixture of ingredients before cooking.
One thing I’m not thrilled with living in TN is that Thanksgiving dinners have cornbread stuffing/dressing. I love the bread kind.
She would drive down about 15 miles to Wellsville (that is on the banks of the Genessee north-flowing river) and get her oysters at the local grocery there for soup. Local folks would go to the restaurants at the Fassett Hotel for their weekly bathes od delicious oyster soup, rather than make it, if they could afford. Maybe the Brunswick had it, too, but I'm not too sure about that.
But I think that on Thanksgiving week, the Erie probsably brought it earlier. Nevertheless Me and Mom and Dad (and later on after 1945) my new sister always went to the farm for Thanksgiving, and Olean to Mom's folks for Christmas.
For Thanksgiving, Grandma never made turkey, actually they were not popular until after they were kept off the ground in cages that kept their feet from infecting them. So my Uncle Virgil greatly preferred the chickens he raised by name, and brought over. And that's the poultry that Granma made stuffing for with the oysters we all loved so much, with the dried bread crumbs she had from her wood-stove baking as well.
That's my wartime story, hope it made you slaver for the dressing! All you 20th Century Southtiersmen!
“stuffing waffles for breakfast.”
Interesting. New one on me.
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