The battle over what type of bread goes in stuffing was won years ago in our home. For the recipe go here.
Here is a different way that uses chestnuts and a mix of breads for the stuffing and a different mix of breads for the dressing. Both came out really good. The added corn bread in the dressing helps to round out the flavor. Preshelled chestnuts can be used instead of fresh ones to save time, but roasting them makes the house smell fantastic. Here is how to roast chestnuts.
- 8 oz shelled roasted chestnuts chopped fine
- 1 batch biscuits crumbled and dried out for 2 days
- 2 slices thick white bread, crust removed (sourdough or French work best) cut into small cubes and dried out for 2 days
- 1 rib celery diced fine
- 1 cup onion diced fine
- 1 raw turkey liver chopped fine
- 1 tbsp fresh sage chopped fine
- 1 tsp fresh rosemary chopped fine
- 1/4 cup sherry
- Chicken stock
In a large bowl mix the breads, chestnuts, sage and rosemary. In a frying pan heat 2 tbsp butter over medium heat. Saute onion and celery until soft. Add liver and brown. Add sherry and cook until all liquid is absorbed. Remove from heat and stir into bread. Add enough chicken stock to form a rough mass that is slightly moist. Do not add too much liquid since the stuffing is going in the turkey. Season with salt and pepper. Spoon stuffing into the turkey. Cook with bird until done.
- Remaining chestnut stuffing that did not fit into turkey
- 3 large pieces of cornbread dried out for 2 days
- 1 egg
- chicken stock
Add cornbread to stuffing mixture along with egg and mix well. Add just enough stock to make dressing stick together into a smooth ball, but do not make it soupy. Press mixture into a greased cast iron pan and bake at 365 degrees until brown on top and done in the center, about 30 minutes.
Need more ideas for stuffing? Check these out: