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  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/2 loaf(s) (16 ounces each) sliced firm white bread

  2. 1 pound(s) chestnuts

  3. 1 1/2 pound(s) hot and/or sweet Italian-sausage links , casings removed 3 tablespoon(s) margarine or butter

  4. 1 teaspoon(s) fennel seeds , crushed 1 small (8 ounces) fennel bulb , trimmed and chopped 5 pound(s) celery root (celeriac) , trimmed, peeled, and chopped 1 (1 pound) jumbo onion , chopped 2 cup(s) loosely packed fresh parsley leaves (from 2 large bunches) , chopped 1 tablespoon(s) fresh thyme leaves , or 1 teaspoon dried thyme 1 teaspoon(s) salt

  5. 1 can(s) (14 to 14 1/2 ounces ) chicken broth ,

  6. 1 3/4 cups

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Divide bread between 2 large cookie sheets. Place cookie sheets on 2 oven racks and toast bread 20 to 25 minutes or until golden brown, rotating pans between upper and lower racks halfway through toasting and turning slices over once. Transfer toast to wire racks to cool. Do not turn oven off.

  2. Prepare chestnuts: With knife, cut an X in flat side of shell of each chestnut. Place in 15 1/2" by 10 1/2" jelly-roll pan. Roast chestnuts about 20 minutes or until shells open.

  3. While chestnuts are roasting, heat nonstick 12-inch skillet over medium-high heat until hot. Add sausages and cook 6 to 8 minutes or until sausages brown, breaking up sausages with side of spoon. With slotted spoon, transfer sausages to very large bowl.

  4. Add margarine to fat in skillet and melt over medium heat. Add fennel seeds and cook 2 minutes, stirring. Add chopped fennel, celery root, and onion; cover and cook 13 to 14 minutes or until vegetables are very soft, stirring occasionally. Remove skillet from heat; stir in parsley, thyme, and salt.

  5. Remove chestnuts from oven; cover pan. Remove 3 or 4 chestnuts at a time from pan to cutting board. With paring knife, peel chestnuts. Coarsely chop chestnut meat.

  6. Break toast into about 1-inch pieces; add to bowl with sausages. Add chestnuts, vegetable mixture, and broth; toss until well mixed. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into greased 13" by 9" glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degrees F oven 30 minutes. Remove cover; bake 12 to 15 minutes or until heated through and lightly browned on top.

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