Author Notes
A deliciously rich and savory stuffing for the Thanksgiving turkey. —Tulu
Ingredients
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4
loaves of challah
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2
large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled
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4
stalks of celery, chopped small
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6
large onions, sliced or chopped fine
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1
stick of butter
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14
fresh sage leaves, julienned
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1 tablespoon
lemon thyme leaves
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1 tablespoon
salt, or more to taste
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2 tablespoons
fresh ground or cracked peppercorns
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1 cup
turkey stock
Directions
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Three days before the meal, cut 4 loaves of challah bread into cubes and spread out on cooking sheets to get stale
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On the morning of Thanksgiving: Melt butter in a big heavy pot, sauté onions until golden and then add celery.
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Add salt, pepper, sage, thyme and when savory, add 1/2 cup of the stock.
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Add bread cubes, the rest of the stock and mix well.
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Stuff handfuls of it loosely into the turkey and bake the rest in a casserole.
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