Brown Bread Stuffing with Chestnuts, Apples and Sausage
|photo courtesy of chow.com because the one I took |
might possibly be the worst photo of food ever taken :)
|fresh produce needed for this recipe|
- 1/4 cup unsalted butter (1/2 stick), plus more for coating the baking dish
- 6 slices pumpernickel bread, crusts removed, medium dice
- 6 slices wheat bread, crusts removed, medium dice
- 5 sweet Italian sausages (about 1 pound), casings removed
- 1 medium yellow onion, medium dice
- 1/4 cup torn fresh sage leaves
- 1 tablespoon finely chopped thyme leaves
- 1 tablespoon finely chopped Italian parsley leaves
- 2 medium celery stalks, medium dice
- 1 teaspoon celery seed
- 2 medium Granny Smith apples, peeled and cored, medium dice
- 1 cup coarsely chopped chestnuts
- 1 cup low-sodium chicken broth
- Freshly ground black pepper
For the chestnuts:I've found that Asian markets carry the most reasonably priced chestnuts, I tend to buy a couple of bags each time I need them and freeze them so I have them on hand.
|look for this style of packaging in the produce|
section of any Asian market
|creating an escape route for the steam|
|we've gone through several meat tenderizers and found |
this style works best for us
For the apples:
|An apple corer is a great tool to easily core apples before|
cutting or for stuffing apples before baking.
|It's also a clever tool to turn apples or any other |
fruit/vegetable into a taper candle holder.
For the celery:This is a tip I learned from my grandmother. The easiest way to chop celery is to first split them lengthwise then chop them. Her tuna salad was always the best because she'd slice them into several small vertical pieces before chopping, which makes very small celery pieces and gives the tuna salad the perfect crunchy texture.
- Heat the oven to 350°F. Coat a 13-by-9-inch baking dish with butter. Place the diced bread in a large mixing bowl and set aside.
- Place a large frying pan over medium heat. Add the butter and crumble in the sausage. Cook until the sausage is lightly browned, stirring to break it up.
- Add the onion and sage and cook, stirring often, until the onion is soft and golden, about 5 minutes.
A bench scraper is a great tool for moving choppedingredients to the pan quickly and easily.
- Add the thyme, parsley, celery, celery seed, apples, and chestnuts and cook until the apples are golden, about 3 minutes.
- Add the chicken broth and bring to a simmer. Remove from heat and pour the mixture over the diced bread, tossing well to incorporate. Season with salt and pepper.
- Spoon the stuffing into the prepared dish and bake for 30 minutes.