Chestnut Stuffing Recipe

Chestnut Stuffing Recipe
Staff Writer
Chestnut Stuffing Recipe
Stock.XCHNG/mi-sio

Here’s a recipe for an exciting Thanksgiving stuffing from chef Suzanne Goin of Lucques Restaurant in Los Angeles. Chestnuts and pancetta are a classic combination, and a little chile de árbol gives it a pleasant background heat.

Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

8
Servings
577
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  pound  country-style bread
  • 1/2  cup  extra-virgin olive oil
  • 1  tablespoon  fennel seeds
  • 1/2  cup  pancetta, diced finely
  • small sprig rosemary
  • chile de árbol, broken in half
  • 1  cup  onion, diced finely
  • 1  cup  fennel, diced finely
  • 1  tablespoon  fresh thyme
  • 1/4  teaspoon  kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2  teaspoons  lemon zest, chopped finely
  • 1/2  cup  white wine
  • 1 1/2  cup  chicken stock
  • 4  tablespoons  unsalted butter
  • 2  cups  chestnuts, steamed, crumbled with your hands
  • extra-large egg, beaten
  • 2  tablespoons  flat-leaf parsley, chopped

Directions

Preheat the oven to 400 degrees.

Cut the crust off the bread and tear the loaf into 1-inch pieces. Using your hands, toss with 6 tablespoons of the olive oil, squeezing the bread with your hands to help it absorb the olive oil. Transfer to a baking sheet, and toast in the oven for 12-15 minutes, tossing often, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside. When the croutons have cooled, place them in a large bowl.

Meanwhile, toast the fennel seeds in a small pan over medium heat for 2-3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder.

Heat a large sauté pan over high heat for 2 minutes. Add the remaining olive oil and the pancetta. Sauté for 1-2 minutes, stirring with a wooden spoon. Turn the heat down to medium, add the rosemary and the chile, and let them sizzle in the pan for a minute. Add the onion, fennel, fennel seeds, and thyme. Season with ¼ teaspoon salt and a few grindings of pepper.

Sauté for about 8 minutes, until the vegetables are lightly caramelized. Stir in the lemon zest, and add the entire mixture to the croutons. Return the pan to high heat and pour in the white wine. Bring the wine to a boil, and reduce by ¾. Add the chicken stock and bring to a boil.

Pour the hot liquid over the croutons and vegetables, and toss well to combine. Wipe the pan out with paper towels, and return it to the stove over medium heat. Swirl in 2 tablespoons butter, and when it foams, add the chestnuts. Sauté 4-5 minutes, until the chestnuts are golden and sizzling in the butter. Season with a pinch of salt and pepper, and add to the stuffing. Stir to combine, and taste for seasoning. Add the egg and parsley. Toss well and put the stuffing in a ceramic baking dish or casserole.

Cover with foil and bake for 40 minutes. Remove the foil and top the stuffing with the remaining 2 tablespoons butter, cut into small cubes. Return the stuffing to the oven and cook about 20 minutes, until crispy on top.

Nutritional Facts

Total Fat
24g
34%
Sugar
12g
13%
Saturated Fat
13g
54%
Cholesterol
27mg
9%
Carbohydrate, by difference
75g
58%
Protein
15g
33%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
114mg
11%
Choline, total
20mg
5%
Fiber, total dietary
5g
20%
Fluoride, F
25µg
1%
Folate, total
110µg
28%
Iron, Fe
6mg
33%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
148mg
21%
Selenium, Se
17µg
31%
Sodium, Na
730mg
49%
Water
119g
4%
Zinc, Zn
1mg
13%

Chestnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Chestnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.