I've always hated stuffing (please forgive me): the celery flavor, the mushiness, all of it. I decided to make broiled hard salami cups, and fill them with spoonfuls of a deconstructed-type of loose "stuffing" - dehydrated sourdough bread pieces/crumbs, diced packaged pre-roasted chestnuts, diced persimmon. I have for flavoring: homemade turkey stock, fresh sage, fresh thyme, plus I'm thinking maybe some red onion? Red wine? Should I be caramelizing the chestnuts? Can I caramelize the persimmons? How do I even make any of this?? I have no idea what I'm doing with this one....help!
Psst: Lentils keep just as long as dried beans but cook much faster
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