|
|
Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Makes about 4 cups
|
| A wonderful symbiotic relationship occurs between this apple-and-chestnut stuffing and the turkey. Chestnuts are very rich, so this stuffing is meant to be served in small portions - just a spoonful will do. It does not lend itself to being cooked separately as a side dish, so save it for small turkeys under 12 pounds, roasting chickens or pork. |
RECIPE INGREDIENTS
| 3 tablespoons unsalted butter |
| 1 large onion, chopped |
| 1/2 cup semi-dry white wine, such as Riesling |
| 3 pounds chestnuts, roasted and peeled (see roasting chestnuts technique below) |
| 2 Granny Smith or Golden Delicious apples, peeled, cored, and cut into 3/4-inch cubes |
| 1 tablespoon chopped fresh sage or 1 1/2 teaspoons crumbled dried |
| salt and freshly ground pepper |
|
|
|
DIRECTIONS
In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes.
|
Add the wine and cook until it evaporates. Stir in the roasted chestnuts, diced apples, and sage. Season with salt and pepper to taste. Use as a stuffing.
|
TO ROAST CHESTNUTS:
Preheat the oven to 400 degrees. Using a small, sharp knife, cut a deep "X" in the flatter side of each chestnut. Place in a single layer on a baking dish and bake until the outer skin is split and crisp, about 30 minutes.
|
They never all seem to be done at the same time, so work with the ones that are ready and continue roasting the others. Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small, sharp knife, peel off both the tough outer skin and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on High for 1 minute.
|
Vacuum-packed peeled chestnuts are available in 15-ounce jars at specialty food store. Each jar is equivalent to 1 pound of chestnuts, roasted and peeled. Canned chestnuts are also available, but the flavor of freshly roasted or vacuum-packed is superior.
|
Serving size = 1 cup
|
|
Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
|
|
|
|
Nutrition Facts per Serving
Yield: Makes about 4 cups
|
|
|
|
|
| Carbohydrates, Total: |
134g |
|
|
|
|
|
| |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
