Chestnut Stuffing w/ Leeks & Apples c/o The Parsley Thief

katie vitucci
  

Recipe: Chestnut Stuffing with Leeks & Apples c/o The Parsely Thief

 

Chestnut Stuffing with Leeks & Apples

Adapted from Gourmet magazine, November 2008
Serves 4-6 {This recipe can easily be doubled for a big crowd}
Roasted chestnuts in a bottle are quite pricey.  Although time consuming, you can save money by roasting your own.  The bottled chestnuts can be found in most specialty grocery stores.
3 cups cubed white sandwich bread, crusts removed
4 tablespoons unsalted butter
2 cups sliced leeks {white & light green parts}
1 rib celery, chopped
1 teaspoon chopped thyme leaves
1 Granny Smith apple, peeled & diced
1/2 teaspoon kosher salt
freshly ground black pepper {to taste}
7-8 ounces bottled roasted chestnuts, coarsely chopped
1/2 cup heavy cream
1/4 cup minced fresh parsley
Directions:
Preheat the oven to 350 degrees.  Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried.  As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry.  Transfer to a mixing bowl & set aside.
Raise the oven temperature to 425 degrees.  Melt the butter in a saucepan over medium heat.  Add the leeks & celery.  Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender.  Add in the thyme leaves, apple, salt & pepper.  Cook, covered, for an additional 5 minutes.
Add the leek mixture to the mixing bowl with the bread.  Stir in the chestnuts, cream & parsley.  Check for seasoning & add a bit more salt & pepper, as desired.
Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.

 

 



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