Sourdough Dressing With Truffle Butter and Candied Chestnuts

Name: Sourdough Dressing With Truffle Butter and Candied Chestnuts
Total time: 2 h
Yield: 6-8 servings
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); 1/3 cup each finely chopped flat-leaf parsley and chervil (or use all parsley); 1/3 cup chervil, finely chopped

By Kim Severson

Total Time: 2 hours
Rating: 3(13)
Notes: Read community notes

Featured in: Now, the Side Dishes: Quick and Simple Or a Bit More Complex

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Ingredients

Yield:6-8 servings

For the Candied Chestnuts

14ounces chestnuts, vacuum-packed or frozen and brought to room temperature
3tablespoons butter, melted and mixed with 1 teaspoon water, more for greasing
¼cup sugar
1teaspoon kosher salt

For the Stuffing

1pound sourdough bread, crust removed, cut into 1-inch cubes
½stick unsalted butter, plus 2 tablespoons
1leek, pale part only, quartered and thinly sliced to make ½ cup
1cup diced shallots
1½cups celery root, finely diced
8sage leaves, thinly sliced
2teaspoons fresh thyme leaves
Salt and black pepper to taste
1½cups tart apple such as Jonathan, Northern Spy or Granny Smith, peeled, cored and cut in ½-inch dice
1pound chanterelle mushrooms (or a mix of wild and domestic mushrooms), thickly sliced
¼cup Madeira
2½cups turkey stock or low-sodium chicken stock
¼cup dried currants
½cup truffle butter (preferably black truffle)
⅓cup each finely chopped flat-leaf parsley and chervil (or use all parsley)
⅓cup chervil, finely chopped

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Melt ½ 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.
Step 3
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.
Step 4
Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan. Add mushrooms and chestnuts to bread mixture.
Step 5
In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly. Mix in ¼ cup truffle butter, the parsley and chervil. Add a little more pepper, and more salt if necessary.
Step 6
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.

Ratings

3 out of 5

13 user ratings

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Private Notes

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Cooking Notes

Heather6 years ago

I've made this stuffing for years, and everyone loves it! I still have the original version on newsprint. I'll respectfully point out that this online version omits the first two steps, which cover the preparation of the chestnuts.

In short, preheat oven to 350. Combine chestnuts, butter, sugar and salt; toss to coat evenly. Spread onto a greased baking sheet and bake for 10 mins, stir and bake 10 mins more. Let them cool, then break them apart into 3-4 large pieces each.

Enjoy!

Michele6 years ago

I made this for Christmas. The only change I made was to use the chestnuts without candying them first. It was good, but it was a lot of work. Everyone ate it, but no one said, "That was great." In the end, this isn't going to become a Christmas stand-by.

Heather6 years ago

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