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Ingredientes
- 1 1/2 x Loaves cornbread
- 2 med Red onions, cut into 1-inch pcs
- 6 x Shallots (about 1/2 lb.), cut lengthwise into sixths
- 5 x Leeks (about 1 lb.), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pcs
- 3 x Celery ribs, minced
- 1 c. Packed fresh flat-leafed parsley leaves, minced
- 1 Tbsp. Minced fresh sage leaves
- 2 tsp Minced fresh thyme leaves
- 1 stk unsalted butter
- 3/4 lb Vacuum-packed or possibly canned whole chestnuts
- 3 1/2 c. Chicken broth
Direcciones
- Preheat oven to 325 degrees.
- Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven till just dry, about 20 min.
- In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, till onion mix is golden, softened, about 25 min.
- If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or possibly canned chestnuts in 2 c. broth 15 min.
- In a large bowl, toss together bread, onions, chestnut mix, remaining 1 1/2 c. broth and salt and pepper to taste and cold completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- To cook all or possibly part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325 degree oven 45 min (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
- Yield: 12 c. stuffing, sufficient for a 12 to 14 lb. turkey with about 7 c. left over or possibly for two 5 to 7 lb. chickens with about 6 c. left over.
