Celeriac, Chestnut, and Sourdough Stuffing

Stuffing, dressing, or whatever you want to call it, I fancy get it. In my post about being thankful for stuffing I explain my journey to get to this point. The recipe itself isn’t that complicated so take solace in that it can all go horribly wrong for all of us. That said with a little patience and focus this recipe is amazing and it both keeps well and reheats well.

Looking at pictures side by side of last years and this years I still have no idea what went wrong. Sure I have theories but I wanted to share these photos so you can see just how different a recipe can go (Left – 2016, Right – 2017):

Celeriac, Chestnut, and Sourdough Stuffing

Ingredients:

  • Sourdough Bread, approx 1 ½ pounds, dried down weight should be about a pound
  • 5 tablespoons Unsalted Butter, melted
  • 5 ounces Pancetta, diced
  • 2 medium Yellow Onions, finely diced (12 ounces)
  • 1 medium Leek, thinly sliced (5 ounces)
  • Freshly Ground Black Pepper
  • Fine Sea Salt
  • 2 Celeriac, diced small (2.5 pounds)
  • 24 fl ounces Turkey Stock, mixed in, 24 ounces poured over top
  • 3 tablespoons Fresh Oregano, finely chopped
  • ¾ cup Parsley, finely chopped
  • ½ pound Chestnuts, roughly chopped (Buy these pre roasted and pealed online. Not worth the aggravation of doing it yourself.)
  • 1 Egg, lightly beaten

Directions:

Slice the bread into thick slices. Arrange the bread in a single layer on a wire racks, and let it stand, uncovered, at room temperature overnight or up to two nights. Cut each slice into strips then into cubes. Put the cubes into the largest mixing bowl you have.

The day you wish to make the stuffing, preheat the oven to 350ºF. Brush two 9×13 casserole with 1 tablespoon of melted butter each and set aside.

Heat a medium skillet over low heat and add the diced pancetta. Cook until the it begins to release it’s fat. (This tends to burn and splatter a lot. If needed add a little grapeseed oil to prevent the burning and partially cover while it’s rendering.) Cook until the pancetta is crisp. Remove with a slotted spoon and set aside.

Raise the temperature to a moderate heat. Add the onion, leek, a few grinds of black pepper and a good size pinch of salt. Sweat until they are translucent. Add the celeriac and cook until tender about 15 minutes.

Add the remaining butter, first portion of stock and a pinch of salt. Bring the mixture to a boil, then immediately remove from the heat. Add the oregano, parsley, and chestnuts. Pour the stock mixture over the reserved bread cubes; add the pancetta and beaten egg, and stir to combine.

Allow the mixture to sit overnight so the favors begin to meld and soak into the bread. Spread in buttered pan. Drizzle the remaining stock over the stuffing. (This makes 2 baking dishes, pour 12 ounces of stock over each dish of stuffing.) Bake for 45-50 minutes, or until the liquid has been absorbed and the top has turned deep golden brown along with some crispy edges.

Remove from the oven and let rest 20 minutes before serving. This can also be packaged up into smaller containers, refrigerated, and reheated when served.

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