Chestnut & Mushroom Stuffing
Recipe courtesy of chef Andrew Little, Sheppard Mansion
Ingredients
- 2 loaves, Pennsylvania Dutch potato bread, cubed
- 4 tablespoons lard, melted
- 2 onions, chopped
- 3 ribs of celery, chopped
- 1 tablespoon minced garlic
- 3 tablespoons minced fresh sage leaves
- 3 tablespoons minced fresh thyme leaves
- ½ tablespoon minced fresh rosemary leaves
- 1 stick unsalted butter
- 1 pound chestnuts, peeled and chopped
- 1 cup dried cranberries
- 1 pound mushrooms, sautéed and cooled
- zest of 2 oranges
- salt and pepper
- 2 cups chicken stock or mushroom stock if available
Directions
1) Toss the bread pieces with the melted lard and salt and pepper until evenly coated, then place them on a cookie sheet and bake them in a 350 degree F oven, stirring occasionally, until they are golden and crispy, about 15 minutes.
2) Once out of the oven, allow them to cool enough that you can work with them and place them in a large mixing bowl.
3) In a large pan, melt the butter.
4) Once melted, add the onions, celery, herbs, and garlic and cook until all the vegetables are translucent, about 7 minutes.
5) Once the vegetables are translucent, add the chestnuts, cranberries, and mushrooms.
6) Remove the pan from the heat and continue stirring the vegetable mixture.
7) Add the orange zest and season with salt and pepper.
8) Pour the vegetable mixture over the bread and mix to fully incorporate. 9) Pour the chicken stock over the bread mixture and incorporate.
10) Brush an oven safe casserole dish with butter and pour in the stuffing mixture.
11) Cover the casserole with aluminum foil and bake for 30 minutes at 350 degrees.
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