Stuffing for Holiday Bird with Chestnuts, Prunes, and Celery
Appetizers • European
Description
Use the liver from the bird you are preparing. This stuffing is perfect for holiday duck, turkey, and chicken.
Ingredients
- Peeled chestnuts 20 oz
- Celery stalk 1 bunch
- Onion 1 head
- Butter 0 oz
- Pitted Wild Apricots 12 pieces
- Chopped Sage Leaves 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
- Veal Liver to taste
- Breadcrumbs 0 oz
Step-by-Step Guide
Step 1
Make small cuts in the chestnuts to make them easier to peel, and lightly roast them in a preheated oven or boil them until the skin comes off easily. Peel and boil in unsalted water until tender for 15-20 minutes.
Step 2
Drain, cool, transfer to a bowl, and lightly mash with a fork.
Step 3
Melt the butter in a skillet over medium heat and sauté the finely chopped onion and celery until soft, stirring. Add the prunes, parsley, and chestnuts. Season with salt and cook for a few more minutes, stirring. Remove from heat.
Step 4
Let it cool slightly and add the breadcrumbs, chopped liver, and lightly beaten egg. Mix well.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!