Sourdough Dressing With Truffle Butter and Candied Chestnuts

🍴 35 ingredients 👁️ 0 views 📚 Recipes1M

Ingredients

  • 14 ounces chestnuts
  • vacuum-packed or frozen and brought to room temperature
  • 3 tablespoons butter
  • melted and mixed with 1 teaspoon water
  • more for greasing
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1 pound sourdough bread
  • crust removed
  • cut into 1-inch cubes
  • 1/2 stick unsalted butter
  • plus 2 tablespoons
  • 1 leek
  • pale part only
  • quartered and thinly sliced to make 1/2 cup
  • 1 cup diced shallots
  • 1 1/2 cups celery root
  • finely diced
  • 8 sage leaves
  • thinly sliced
  • 2 teaspoons fresh thyme leaves
  • Salt and black pepper to taste
  • 1 1/2 cups tart apple such as Jonathan
  • Northern Spy or Granny Smith
  • peeled
  • cored and cut in 1/2-inch dice
  • 1 pound chanterelle mushrooms (or a mix of wild and domestic mushrooms)
  • thickly sliced
  • 1/4 cup Madeira
  • 2 1/2 cups turkey stock or low-sodium chicken stock
  • 1/4 cup dried currants
  • 1/2 cup truffle butter (preferably black truffle)
  • 13 cup each finely chopped flat-leaf parsley and chervil (or use all parsley)
  • 13 cup chervil
  • finely chopped

Instructions

  1. Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted.
  2. Keep oven on.
  3. Cool bread and place in a large bowl.
  4. Melt 1/2 stick butter in a wide, heavy skillet over medium heat and add leeks, shallots, celery root, sage and thyme, seasoning with pepper.
  5. Cook until celery root is tender, about 7 minutes.
  6. Add apples and cook until fork tender, then add mixture to bread.
  7. Wipe pan, turn heat to medium high.
  8. Add 2 tablespoons butter and mushrooms.
  9. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
  10. Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan.
  11. Add mushrooms and chestnuts to bread mixture.
  12. In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly.
  13. Mix in 1/4 cup truffle butter, the parsley and chervil.
  14. Add a little more pepper, and more salt if necessary.
  15. Increase oven heat to 375 degrees.
  16. Place mixture into a greased 9-by-13-inch baking dish, dot with remaining truffle butter and bake for 30 minutes, or until top layer is slightly brown and crisp.
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