Thanksgiving is just about here, if you want to bring a bit of Meritage to your family feast this holiday, I am sharing our stuffing recipe.  The key to great stuffing is to use the bread as a sponge to soak up as much flavorful liquid as possible. At the same time, you don’t want it to be spongy.  The final pudding should have a moist, tender, custard-like texture. It should be firm enough to cut with a knife, but soft and tender enough to eat with a spoon with a bit of space leftover to soak up some gravy.

Chantrelle Mushroom & Roasted Chestnut Stuffing

2 cups chanterelle mushrooms

1 cup roasted & peeled chestnuts

1 onion, diced

6 ounces chicken apple sausage, casing removed

1 loaf broiche or 7 croissants, dice up

2 stalk celery, diced

2 clove garlic, minced

4 tablespoons butter

1 cup chicken stock

3 eggs, whole

1 pint cream

1 tsp sage, chopped

1 tsp thyme, chopped

to taste kosher salt & black pepper

Melt butter in large saucepan.  Add mushrooms, celery, onion & garlic.  Slowly saute until vegetables become translucent.  Season with salt & pepper.  Dice chestnuts & add to vegetables.  Add sausage & allow to cool for 8 – 10 minutes over low heat. Add chicken stock, bring to a boil and remove from the heat.  Allow to cool.

When cool, mix eggs, cream & herbs in a bowl.  Add broken-up bread to the vegetable sausage mix, fold in cream & mix well.  Place in a buttered casserole. Bake at 350F for one hour.



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