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.
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.