This recipe is very versatile; think of it as a guideline. It called for pecans, I wanted chestnuts. It called for corn bread, I wanted biscuits. It didn’t call of cherries, but I thought they’d taste good. You get the picture. I highly recommend you try this version as I’ve adapted it however, it really is delicious.
This may seem complicated, but broken down, it’s really a matter of following a few steps, doing one step while you’re waiting for another to finish (i.e. toasting chestnuts as you sauté celery and onions) When it’s all done, your guests will be grateful as they go back for thirds. If that’s not a compliment to the chef, I don’t know what is.
Pimped Out Stuffing
Adapted from Martha Stewart Online
Makes 8 cups
- 1 1/2 cups chestnuts, roasted, chopped
- 1 tablespoons unsalted butter
- 4 1/2 cups crumbled biscuits
- 1 small onions, finely chopped
- 1 rib celery, diced into 1/4-inch pieces
- 10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
- 1 teaspoon chopped fresh thyme, leaves
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 cup mushroom broth
- 1 cup dried cherries
- 1/2 cup pomegranate/orange juice
- First, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.
- After slitting the shells, transfer the chestnuts to a roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes
- While the chestnuts are hot, remove and discard each shell and the papery skin. Chop 1 1/2 cups + set aside. You may have extra, but theres no way of knowing if a chestnut will be a dud, so it’s best to have extra. Roast them further and toss with a pinch of salt + nutmeg for a delicious snack.
- Place mushrooms in bowl, cover with boiling water and let soak 10 minutes. Drain + reserve mushroom liquid. Set both aside.
Heat pomegranate or orange juice in microwave on high for about 20 seconds. Pour over cherries in bowl. Let stand 10 minutes. Drain juice and set plump cherries aside. The leftover juice is amazing on its own or with a splash of carbonated water; don’t throw it away!
Sausage + Veg
- Remove sausage from casing, sauté in medium size skillet on medium heat, breaking up with your spatula. Remove and set aside.
- Add tablespoon of butter. Add celery + onions, sauté until soft + translucent, about 3 minutes.
- Add mushrooms, herbs, salt + pepper, cook about 3 minutes. Add wine + mushroom juice + cook until liquid has reduced, about 10 minutes.
- Add cherries + chestnuts, season further if needed.
- Remove from heat and put into 9×13″ pan. Cover + refrigerate until ready to use.
- To bake, preheat oven to 350˚ and cook uncovered until golden brown, about 30 minutes.