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Categories:
chestnuts unsalted butter unsalted butter bacon onions stalks celery fresh Italian parsley thyme fresh sage Bread chicken broth
Viewed: 209 - Published at: 6 years agoIngredients
- 1 12 lbs fresh chestnuts (can substitute canned chestnuts, drained)
- 12 cup unsalted butter, plus
- 4 tablespoons unsalted butter
- 4 ounces sliced bacon, diced
- 2 large onions, diced
- 4 stalks celery, diced
- 14 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme leave
- 1 tablespoon chopped fresh sage
- 12 cups firm-textured sourdough bread, allowed to dry on a cookie sheet for 2 days, cut into 1/2-inch cubes
- 2 cups low sodium chicken broth
Method
- If using fresh chestnuts,make a small incision across the top of each chestnut.
- Place chestnuts in a saucepan, cover with water and simmer over medium heat until they can be easily pierced with a knife, 45-55 minutes.
- Removing a few chestnuts at a time from the hot water, remove the shells and skins and discard.
- Cut chestnuts into 1/2" pieces and place in a large bowl.
- Preheat oven to 400 degrees.
- In a large frying pan over medium heat, fry diced bacon until crisp.
- Remove bacon from pan and drain on paper towels.
- Melt 1/2 cup butter into bacon drippings.
- Add onions and celery and cook uncovered, stirring occasionally, until soft, about 12 minutes.
- Toss cooked onions, celery, and drippings with reserved chestnuts in bowl.
- Add thyme, sage, and cooked bacon and toss to combine.
- Add cubed bread to bowl and toss to combine.
- Add chicken broth, 1/2 cup at a time and stir until dressing is fluffy, moist,and holds together lightly.
- Season with salt and pepper to taste.
- Spoon into a buttered casserole dish.
- And dot top of dressing with butter.
- Bake for 35-45 minutes or until dressing is hot throughout and top is browned.
