Pear Chestnut Stuffing
I’ve been doing this recipe for at least 15 years now and will likely never swap it out for something else.
My reasoning is simple. The stuffing is flavorful, but not overpowering, slightly sweet, but savory, and accompanies the main attraction, the turkey, while acting as a liaison for the gravy and cranberry, perfectly.
The stuffing should not be the star of the show; it must be a very strong supporting actor.
I do not bake the stuffing in the turkey; I bake it separately in a buttered casserole
Ingredients:
- 4 tablespoons unsalted butter
- 3 stalks celery, strings removed, cut into 1/4-inch dice
- 1 large onion, cut into 1/4-inch dice
- 1 TBS fresh thyme leaves, finely chopped
- ½ TBS finely chopped fresh sage leaves
- 1 TBS coarsely chopped fresh flat-leaf parsley
- ¼ (it’s ok to have a bit more) pound roasted chestnuts, shelled and chopped. I buy them pre roasted and shelled in a bag.
- 15 slices stale white bread cut into ¼ -inch dice lightly toasted
- 2 cups Homemade Turkey Stock, or low-sodium canned chicken broth,
- skimmed of fat. Actually, I have been using “Kitchen Basics” turkey Stock.
- 2 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
- ½ tablespoon salt
Method:
- Heat oven to 375 °
- Make stuffing: melt 4 tablespoons butter over medium heat in a stock pot. I prefer a stock pot to a large skillet so I don’t spill or splash.
- Add celery and onions; cook, stirring, until translucent, about 10 minutes.
- Stir in the thyme, and sage, parsley, chestnuts, and bread.
- Add stock, 1/2 cup at a time, until bread becomes moist.
- Stir in pears; remove from heat.
- Transfer the stuffing to a buttered casserole.
- Top it with a few pats of butter
- Bake at 375 ° for about 45 minutes.
- Kiss yourself for making deliciousness
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