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Oven-baked stuffing
2019-10-30
https://www.metro.ca/userfiles/image/recipes/farce-cuite-four-11136.jpg
PT20M
PT1H20M
PT1H43M
In a large frying pan over medium-high heat melt the butter and then add the celery root, celery, onion, and parsley. Cook stirring frequently for 20 minutes.Add the chestnuts and the salt, transfer to a bowl and allow to cool to room temperature, approximately 10 minutes.In a large bowl whisk the eggs and then incorporate the chicken stock. Add the cooled sautéed vegetables and then mix in the bread and allow to hydrate for 20 minutes.Preheat the oven to 200ºC/400ºC.Line an 18in. x 13in. (46cm x 33 cm) baking sheet with parchment paper and spread the stuffing out on it.Dot the surface with the butter and then bake in the oven for 1 hour, the first 45 minutes in the bottom third and the final 15 in the top third to assure a crispy top and bottom.Transfer to a serving bowl or the cavity of the cooked turkey.Garnish with the chopped parsley and celery leaves.Source: Blake Mackay
12
Metro
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1/4 cup (60 ml) butter
2 cups (500 ml) celery root finely diced
2 cups (500 ml) celery finely diced
2 cups (500 ml) onion finely diced
1 cup (250 ml) fresh parsley chopped
2 cups (500 ml) peeled chestnuts
6 eggs
4 teaspoon (20 ml) salt
2 boxes Irresistibles chicken stock
2 Première Moisson loaves Old fashioned Belgian bread torn into bite sized pieces
1/4 cup (60 ml) butter
2 tablespoon (30 ml) freshly parsley chopped
2 tablespoon (30 ml) celery leaves chopped
Oven-baked stuffing
12
Accompaniments
0:20
Preparation
1:20
COOKING
1:43
TOTAL TIME
Ingredients
-
1/4 cup
(60 ml)butter
-
2 cups
(500 ml)celery root finely diced
-
2 cups
(500 ml)celery finely diced
-
2 cups
(500 ml)onion finely diced
-
1 cup
(250 ml)fresh parsley chopped
-
2 cups
(500 ml)peeled chestnuts
-
6
eggs
-
4 teaspoon
(20 ml)salt
-
2 boxes
Irresistibles chicken stock
-
2
Première Moisson loaves Old fashioned Belgian bread torn into bite sized pieces
-
1/4 cup
(60 ml)butter
-
2 tablespoon
(30 ml)freshly parsley chopped
-
2 tablespoon
(30 ml)celery leaves chopped
Preparation
In a large frying pan over medium-high heat melt the butter and then add the celery root, celery, onion, and parsley. Cook stirring frequently for 20 minutes.
Add the chestnuts and the salt, transfer to a bowl and allow to cool to room temperature, approximately 10 minutes.
In a large bowl whisk the eggs and then incorporate the chicken stock. Add the cooled sautéed vegetables and then mix in the bread and allow to hydrate for 20 minutes.
Preheat the oven to 200ºC/400ºC.
Line an 18in. x 13in. (46cm x 33 cm) baking sheet with parchment paper and spread the stuffing out on it.
Dot the surface with the butter and then bake in the oven for 1 hour, the first 45 minutes in the bottom third and the final 15 in the top third to assure a crispy top and bottom.
Transfer to a serving bowl or the cavity of the cooked turkey.
Garnish with the chopped parsley and celery leaves.
Source: Blake Mackay
Source :
Metro
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