Recheio de Castanha e Cogumelos Selvagens

Ingredients for Chestnut and Wild Mushroom Stuffing

• 150g fresh chestnuts*

• 8 tablespoons (1 stick) unsalted butter

• 575g sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes

• 400g wild mushrooms

• 1 cebola média, picada

• 4 stalks celery, diced

• 2/3 cup fresh parsley, coarsely chopped

• 3 tablespoons plus 1 teaspoon fresh thyme leaves

• 1 1/2 to 2 cups chicken stock or low-sodium chicken broth

• 2 ovos grandes, levemente batidos

• 1 tablespoon fine sea salt

• 2 colheres de chá de pimenta-do-reino moída na hora

• *If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

Pré-aqueça o forno a 177°C.

Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.

Butter 9- by 13-inch casserole dish with 1 tablespoon butter.

On foil-lined baking sheet, toast bread in 177°C oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.

In heavy, large skillet over moderately high heat, melt 60ml butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.

Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.

In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.