Tearing Bread [Thanksgiving Herbed Apple-Chestnut Stuffing]

apple-chestnut stiffing1

This is a tough one. There are so many exciting things going on with the important people in my life right now that I am not allowed to talk about…yet. The back story to the day-to-day really is the most exciting part of life.

But here’s something I can talk about: Thanksgiving. Canadian Thanksgiving is next weekend.I always knew it was holiday time when my mother would enlist my help right before bedtime to rip up a loaf of bread and spread the pieces out on the counter to dry. In the morning she would sweep it into a big mixing bowl. Drying the bread for the stuffing was the first step in the preparation of the meal to come.

apple-chestnut stiffing2

We’ll be spending this Thanksgiving with Michael’s family in Kingston.We love to do the cooking at family events. Hopefully this recipe will make an appearance. It is really, really good.

My choice is to cook stuffing in the cavity of a roast turkey, but this recipe can also be baked off in a casserole dish.

Herbed Apple-Chestnut Stuffing

6 cups torn white sourdough bread, left out overnight to dry
4 tablespoons unsalted butter
2 yellow onions, diced very fine
1 stalk celery, diced very fine
2 apples, peeled and diced
8 ounces roasted chestnuts, coarsely chopped
1/2 cup minced fresh parsley
1/4 cup fresh sage, minced
1/2 tsp. dried thyme
3/4 cup milk
3/4 cup chicken stock
2 eggs, lightly beaten
1/2 teaspoon kosher salt
freshly ground black pepper

Preheat the oven to 425F (if you’re stuffing the cavity of a turkey, skip this step and just stuff the turkey with the raw stuffing).

Melt the butter in a saucepan over low heat. Add the onions & celery. Cover & cook, stirring occasionally, for about 8 minutes, or until tender but not browned. Add the sage, thyme, apple, salt & pepper. Cook, covered, for an additional 5 minutes.

In a large mixing bowl, combine the onion mixture with the bread. Stir in the chestnuts, parsley, salt, and pepper. Toss to combine well. Transfer to a greased casserole dish.

Stir together the eggs, milk, and chicken stock. Slowly and evenly pour the mixture over the stuffing.

Transfer to oven and bake for 30 minutes, or until heated through and browned on top.

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