Chestnut and Pear Stuffing

Name: Chestnut and Pear Stuffing
Ingredients: Extra-virgin olive oil; 8 ounces slab bacon, cut into 1/4-inch dice; 4 ribs celery, cut into 1/4-inch dice; 2 Spanish onions, cut into 1/4-inch dice; 1/4 fennel bulb, cut into 1/4-inch dice; Kosher salt; 4 sprigs rosemary, picked and finely chopped; 3 cloves garlic, smashed and finely chopped; 8 ounces peeled chestnuts, coarsely chopped; 3/4 cup dried cranberries; 4 Anjou pears, peeled and cut into 1/2-inch dice; 2 cups dry white wine; 12 cups cubed crustless, stale sourdough or peasant bread; 4 cups chicken stock, warmed

14 ingredients

13 steps

Ingredients

Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

Directions

1

Coat a wide, straight-sided pan with olive oil and add the bacon.
2

Bring the pan to a medium heat and let the bacon get brown and crispy.
3

Add the celery, onions and fennel and season with salt.
4

Cook the veggies until they get soft and very aromatic, 8 to10 minutes.
5

Add the rosemary and garlic and cook for 1 to 2 minutes more.
6

Toss in the chestnuts, cranberries and pears, and stir to combine.
7

Add the wine and let it reduce by half.
8

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread.
9

Stir to combine and douse the bread with half the stock.
10

Use your hands to combine the bread, veggies and stock.
11

Add more stock when/if needed to really saturate the bread.
12

Season with salt and taste it to make sure it is delicious.
13

Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F.