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Chestnut Sourdough Stuffing
For stuffing, my must-have ingredient is chestnuts to add tender texture and a sweet, roasted moment in otherwise classic, buttery, crispy-edged sourdough stuffing.
Nothing says Thanksgiving like multitasking cooking, am I right? Our Thanksgiving menu is complete, and now we just need to finish it off and pile our plates with juicy, crispy-skinned, Maple Butter Spatchcocked Turkey, nutty yet savory Chestnut Sourdough Stuffing, and then top everything off with a lacquer of velvety Roasted Turkey Gravy.
Hopefully you’re feeling confident and ready to take on the Super Bowl of cooking as the kitchen star you are. I can’t wait to see what you create!
Happy Thanksgiving — now go enjoy!
Watch the meal come together (quite easily!) on IG Video:
Prep Our Maple Butter Turkey
Turkey Gravy & Chestnut Sourdough Stuffing
Finishing Up Our Turkey Dinner
Chestnut Sourdough Stuffing
Ingredients:
5 tablespoons unsalted butter, divided
4 celery stalks, diced
4 shallots, chopped
2 cups parsnips, peeled and cut into 1-inch cubes
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage leaves, chopped
1 loaf (20-ounce, 12 cups) day-old sourdough bread, cut into 1-inch cubes
3 cups chicken stock
2 large eggs
1 5.2-ounce bag roasted chestnuts, chopped (1 cup)
Kosher salt and freshly ground black pepper, to taste
Instructions:
•Heat a large saute pan over medium-high heat with 3 tablespoons butter. Add the celery, shallot, and parsnips and allow to cook until softened, about 4 to 5 minutes. Stir in the thyme and sage during the last minute of cooking and season with salt and pepper.
•Remove the cooked vegetables to a large bowl and add the bread, chicken stock, egg, and chestnuts. Season with salt and pepper and toss to combine. Place in a 9x13-inch baking dish, dot with remaining 2 tablespoons butter and cover with foil.
•Bake the stuffing for 30 minutes covered with foil on a separate rack than the turkey then uncover and allow to cook another 20 minutes until the tops of the bread are crisp. Remove from the oven and keep warm until ready to serve.
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