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!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.