FOOD
Method:
Chestnut-Sausage Stuffing
Heat a large sauté pan over medium heat and add oil; sauté the
sausage meat, breaking it up with a fork, for 8 to 10 minutes or
until cooked thoroughly. In a large skillet, heat the butter over
medium heat until foaming and add the onions and celery.
Cover and cook until soft, but not browned, for about 12 to 15
minutes. In a large bowl, mix the cooked vegetables, bread cubes,
herbs, chestnuts, and eggs. Warm the chicken stock and pour
into the stuffing. With a slotted spoon, transfer the sausage
to the bowl with the stuffing and mix well. Season with
salt and pepper to taste. Transfer stuffing to a
buttered 11-x 8-inch ovenproof baking dish.
Cover with foil and bake for 30 minutes.
Remove the foil. Turn on the broiler and
slide the dish under the broiler for
1 to 2 minutes or until
the top is browned.
From BLT PRIME
From BLT Prime Chef Dustin Ward
SERVES
4
Chestnut-Sausage Stuffing
1 Tbsp. extra virgin olive oil
1 lb. pork sausage, casings removed
1 stick (4 oz.) unsalted butter
1 large onion, diced
2 stalks celery, diced
4 -1/2 cups country-style bread, crusts removed,
cut into 3/4-inch cubes
2 Tbsp. thyme leaves, roughly chopped
2 Tbsp. marjoram leaves, roughly chopped
2 Tbsp. fresh sage leaves, roughly chopped
1 Tbsp. rosemary leaves, roughly chopped
9 oz. roasted chestnuts, peeled and sliced
2 eggs, beaten
½ cup chicken stock
Salt & Pepper to taste
BLT Prime Chef de Cuisine Dustin Ward
