Sourdough Dressing With Truffle Butter and Candied Chestnuts

Ingredients

FOR THE CANDIED CHESTNUTS:

• 14 ounces chestnuts, vacuum-packed or frozen and brought to room temperature
• 3 tablespoons butter, melted and mixed with 1 teaspoon water, more for greasing
• ¼ cup sugar
• 1 teaspoon kosher salt

FOR THE STUFFING:

• 1 pound sourdough bread, crust removed, cut into 1-inch cubes
• ½ stick unsalted butter, plus 2 tablespoons
• 1 leek, pale part only, quartered and thinly sliced to make 1/2 cup
• 1 cup diced shallots
• 1 ½ cups celery root, finely diced
• 8 sage leaves, thinly sliced
• 2 teaspoons fresh thyme leaves
• Salt and black pepper to taste
• 1 ½ cups tart apple such as Jonathan, Northern Spy or Granny Smith, peeled, cored and cut in 1/2-inch dice
• 1 pound chanterelle mushrooms (or a mix of wild and domestic mushrooms), thickly sliced
• ¼ cup Madeira
• 2 ½ cups turkey stock or low-sodium chicken stock
• ¼ cup dried currants
• ½ cup truffle butter (preferably black truffle)
• ⅓ cup each finely chopped flat-leaf parsley and chervil (or use all parsley)
• ⅓ cup chervil, finely chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    817 calories; 37 grams fat; 21 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 107 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 15 grams protein; 89 milligrams cholesterol; 1055 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6-8 servings

Preparation

1. Spread cubed bread evenly on a baking sheet and bake for 10 minutes at 350 degrees or until slightly toasted. Keep oven on. Cool bread and place in a large bowl.
2. Melt 1/2 stick butter in a wide, heavy skillet over medium heat and add leeks, shallots, celery root, sage and thyme, seasoning with pepper. Cook until celery root is tender, about 7 minutes. Add apples and cook until fork tender, then add mixture to bread.
3. Wipe pan, turn heat to medium high. Add 2 tablespoons butter and mushrooms. Season with salt and pepper and cook 6 to 8 minutes, stirring occasionally, until mushrooms release their liquid and most of it has evaporated.
4. Add Madeira and cook for 2 to 3 minutes, scraping up any browned bits in pan. Add mushrooms and chestnuts to bread mixture.
5. In a saucepan, bring stock and currants to a boil; pour over bread mixture and mix thoroughly. Mix in 1/4 cup truffle butter, the parsley and chervil. Add a little more pepper, and more salt if necessary.
6. Increase oven heat to 375 degrees. Place mixture into a greased 9-by-13-inch baking dish, dot with remaining truffle butter and bake for 30 minutes, or until top layer is slightly brown and crisp.

2 hours