Stuffing for Holiday Bird with Chestnuts, Prunes, and Celery

Appetizers | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

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.