home recipes cooking classes  
Chestnut Stuffing  


16 tbsp. butter
6-8 shallots, peeled and thinly sliced
4 cups torn white crustless bread
4 cups peeled roasted chestnuts
1 tbsp. fresh thyme or winter savory leaves
1/4 cup heavy cream
Salt and freshly ground pepper.

1. Preheat oven to 350 degrees. Melt butter in a large,
heavy bottomed skillet over medium heat. Add shallots,
and cook, stirring often, until soft, about 5 minutes.
Add bread and stir until well combined, and continue
to cook until bread is lightly browned.
2. Remove skillet from heat, add chestnuts and thyme,
and using your fingers, break up about a quarter of the
chestnuts. Drizzle in cream, and stir until stuffing is
moist but not packed together. Generously season
with salt and pepper.

3. Spoon warm stuffing into turkey, truss, and bake.
Or transfer stuffing to a medium buttered baking
dish with a cover. Bake for about 30 minutes
covered then uncover, and continue to bake until
stuffing is hot and lightly golden on to, 15 minutes
or more. Garnish with a; large sprig of fresh thyme
or winter savory if you like and serve.




Our Chasseur enameled cast iron
terrine molds are perfect for
baking this dish!


powered by

copyright 2007