Chestnut Stuffing with Fennel
Change up the tried and true stuffing with this variation for ultimate fall flavours.
Chestnut Stuffing with Fennel
Yield: 12
Prep time: 1 HourCook time: 50 MinTotal time: 1 H & 50 M
When chef Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," says Goin. "I'd just raid the spice cabinet and the first batches were a little [wild]. But I figured out what I liked best." The crispy olive oil-soaked bread cubes on top of this chestnut-laced stuffing with pancetta and fennel are especially delectable.
Ingredients
Instructions
- Preheat the oven to 400°F. On a baking sheet, toss the bread with ½ cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
- In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
- Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
- Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
- Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.
Notes
Make ahead:
Bake the stuffing, covered with foil, for 30 minutes then refrigerate overnight. Heat covered until cooked through, about 20 minutes, then uncover and bake for 20 minutes longer.
PHOTO: © JOHN KERNICK