Sourdough Dressing With Truffle Butter And Candied Chestnuts Food

SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
• Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
• Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SOURDOUGH DRESSING WITH TRUFFLE BUTTER AND CANDIED CHESTNUTS

Steps:

• Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted. Keep oven on. Cool bread and place in a large bowl.
• Melt 1/2 stick butter in a wide, heavy skillet over medium heat and add leeks, shallots, celery root, sage and thyme, seasoning with pepper. Cook until celery root is tender, about 7 minutes. Add apples and cook until fork tender, then add mixture to bread.
• Wipe pan, turn heat to medium high. Add 2 tablespoons butter and mushrooms. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
• Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan. Add mushrooms and chestnuts to bread mixture.
• In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly. Mix in 1/4 cup truffle butter, the parsley and chervil. Add a little more pepper, and more salt if necessary.
• Increase oven heat to 375 degrees. Place mixture into a greased 9-by-13-inch baking dish, dot with remaining truffle butter and bake for 30 minutes, or until top layer is slightly brown and crisp.

SOURDOUGH DRESSING WITH ROASTED APPLES AND SAGE (TYLER FLORENCE)

Steps:

• 1. Preheat oven to 400°F Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel(reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low heat until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lghtly toasted and apples are slightly softened, 3 to 5 minutes.
• 2. In a large mixing bowl, whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3 quart baking dish. Bake covered 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves.