You may also like
Categories:
chestnuts butter sugar kosher salt Bread unsalted butter only shallots celery root sage thyme salt apple mushrooms Madeira turkey stock currants truffle butter flat leaf chervil
Viewed: 63 - Published at: 6 years agoIngredients
- 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
Method
- Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted.
- Keep oven on.
- Cool bread and place in a large bowl.
- 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.
- Cook until celery root is tender, about 7 minutes.
- Add apples and cook until fork tender, then add mixture to bread.
- Wipe pan, turn heat to medium high.
- Add 2 tablespoons butter and mushrooms.
- Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
- Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan.
- Add mushrooms and chestnuts to bread mixture.
- In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly.
- Mix in 1/4 cup truffle butter, the parsley and chervil.
- Add a little more pepper, and more salt if necessary.
- Increase oven heat to 375 degrees.
- 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.
