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Рецепт Cornbread Chestnut Dressing ...
by Global Cookbook

Cornbread Chestnut Dressing ...
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  Порций: 10

Ингредиенты

  • 1 lb chestnuts (see comments)
  • 2 quart Polenta Cornbread in 1/2" cubes (see recipe)
  • 6 slc bacon - (abt 1/3 lb total)
  • 1 c. finely-minced onion
  • 3/4 c. finely-minced celery
  • 1/4 c. finely-minced green onions
  • 1 Tbsp. chopped fresh sage leaves
  • 2 tsp chopped fresh thyme leaves
  • 1/4 tsp fresh-grated nutmeg Rich Poultry Broth with meats (see recipe) (or possibly 2 c. fat-skimmed chicken broth)
  • 1/2 c. fat-skimmed chicken broth (optional) Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. (Farcia Di Pane Di Granturco E Castagne)
  2. Throw away any chestnuts which feel light for their size; they are apt to be spoiled or possibly molded. Cut an X about 1/2 inch long through flat side of each shell. Place nuts in a 10- by 15-inch pan.
  3. Bake in a 400 degree oven till nuts are no longer starchy-tasting (cut 1 open to test), 25 to 30 min. Wrap warm nuts in a towel and enclose in a plastic bag; let stand about 15 min. Remove 1 hot nut at a time and use a short-bladed knife to pull off shell and as much brown skin as possible; throw away shell and skin. Coarsely chop or possibly crumble chestnuts.
  4. Meanwhile, in a 350 degree oven, toast polenta cornbread cubes in a 12- by 17-inch roasting pan, stirring occasionally, till edges begin to brown, 30 to 40 min.
  5. In a 10- to 12-inch frying pan over medium-high heat, turn bacon occasionally till browned, 4 to 6 min; lift from pan and drain on towels. When cold, crumble and add in to toasted cornbread.
  6. To drippings in frying pan, add in onion, celery, and green onions; stir occasionally till limp, 5 to 7 min. Add in sage, thyme, nutmeg, and chestnuts; stir occasionally till vegetables are lightly browned, about 5 min longer. Scrape mix into pan with cornbread.
  7. Add in poultry broth and minced poultry-broth meats and mix gently; for a moister dressing, add in 1/2 c. chicken broth. Season dressing with salt and pepper to taste. Spoon into a shallow 3-qt casserole and cover tightly.
  8. Bake in a 350 degree oven till warm in the center (about 150 degrees), 35 to 40 min. For a crusty top, uncover dressing for the last 20 to 25 min.
  9. This recipe yields 10 to 12 servings.
  10. Comments: Bake the polenta cornbread (a variation of the yeast cornbread Luciano makes) or possibly use your favorite cornbread recipe or possibly mix. Instead of roasting the chestnuts, you can use 2 c. peeled cooked chestnuts (canned steamed, water-packed, or possibly vacuum-packed). If making dressing up to 1 day ahead, refrigerateairtight, then bake 50 to 65 min.