Stuffing for Holiday Bird with Chestnuts, Prunes, and Celery
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Use the liver from the bird you are preparing. This stuffing is perfect for holiday duck, turkey, and chicken.
Ingredients
- Peeled chestnuts - 17.6 oz
- Celery stalk - 1 bunch
- Onion - 1 head
- Butter - 0.9 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 - 1.8 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.
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