10738 Brown Bread Stuffing with Chestnuts, Apples, and Sausage 45 mins 15 mins 8 servings Sun Oct 01 16:15:00 -0700 2006 Fri Nov 06 11:45:31 -0800 2009 Easy American CHOW http://www.chow.com/recipes/10738 Fri, 06 Nov 2009 19:45:31 GMT Fall flavors team up for a rustic stuffing Fall flavors team up for a rustic stuffing. This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy.

Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.

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  • Heat oven to 350°F. Grease a 13-by-9-inch baking dish with duck fat or butter. Place diced bread in a large mixing bowl and set aside.
  • Place a large frying pan over medium heat. Add duck fat to the pan and crumble in sausage. Cook until sausage is lightly browned, stirring to break it up.
  • Add onion and sage to the pan and cook, stirring often, until onion is soft and golden, about 5 minutes.
  • Add thyme, parsley, celery, celery seed (if using), apples, and chestnuts, and cook until apples are golden, about 3 minutes.
  • Add chicken broth and bring to a simmer. Remove from heat and pour mixture over diced bread, tossing well to incorporate. Season with salt and freshly ground black pepper.
  • Spoon stuffing into the prepared dish and bake for 30 minutes.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_stuffingchesnutsapples_290x210.jpg Aida Mollenkamp 51 Side Dish 128 1/4 cup duck fat or unsalted butter (1/2 stick)

    ]]>     6 slices pumpernickel or dark rye bread (about 1/2 loaf), crusts removed medium dice

    ]]>     6 slices wheat bread (about 1/2 loaf), crusts removed and medium dice

    ]]>     5 sweet Italian sausages (about 1 pound), casings removed**

    ]]>     54 1 medium yellow onion, medium dice

    ]]>     219 1/4 cup torn fresh sage leaves

    ]]>     228 1 tablespoon finely chopped thyme leaves

    ]]>     203 1 tablespoon finely chopped Italian parsley leaves

    ]]>     121 2 medium stalks celery, medium dice

    ]]>     276 1 teaspoon celery seed (optional)

    ]]>     1 2 medium Granny Smith apples, peeled and cored, medium dice

    ]]>     124 1 cup coarsely chopped chestnuts

    ]]>     127 1 cup low-sodium chicken broth

    ]]>     596 stuffing 350 dressing 211 turkey 219 pork 1525 sausage 540 pig 213 thanksgiving 216 holiday 321 wheat 767 baked 368 fruit 2395 aida mollenkamp 168 brownie