SilverStone® - Cooking with Confidence

COOKING SCHOOL

Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

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Introduction | Tips and Techniques | Preparation | Cooking | Carving and Serving

Recipes:
Fruit and Couscous Stuffing | Chestnut and Sausage Stuffing | Herb-Roasted Turkey Breast with Rosemary Apple Salsa

Recipe:Chestnut and Sausage Stuffing

Servings: Enough for 18-20-pound turkey

Tasty sausage allows this stuffing to stand on its own, especially since it cooks on top of the stove. Fresh chestnuts are wonderful (see Entertaining Ideas for how to cook). Or substitute 5 cups canned whole chestnuts, but do not cook them – simply chop and mash as directed and add them to the skillet. Serve stuffing in large, hollowed-out apples for a festive touch.

INGREDIENTS

2	pounds chestnuts, roasted (see our roasting how-to in Entertaining Ideas for the holiday party)
6	cups beef broth
2	tablespoons butter
3	shallots, finely chopped
1/2	pound mild Italian sausage, casings removed
1	teaspoon chopped chives
1/2	teaspoon thyme
1/4	teaspoon marjoram
3	cups cubed sliced bread (crusts removed) soaked in 1 cup milk or more

METHOD

Peel the shells from the chestnuts and place them in the broth for about 30 minutes or until tender. Drain the chestnuts and discard the broth. Chop half the nuts coarsely and mash the rest; set aside.

In a medium skillet coated with DuPont SilverStone® non-stick, melt the butter over medium heat and sauté the shallots until they begin to turn a light brown. Add the sausage, mashing with a wooden spoon to separate the meat. Add the chives, thyme, and marjoram. Cook 4 minutes, stirring constantly. Add the breadcrumbs and chestnuts to the skillet and mix well. Remove from the heat and serve.