by lastnightsdinner
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lastnightsdinner's Notes:
Expand10 cups ciabatta, cut into about ¾ inch cubes Ask a question about this ingredient
1 cup peeled roasted chestnuts, roughly chopped Ask a question about this ingredient
½ stick plus 2 tablespoons unsalted butter Ask a question about this ingredient
1 cup finely chopped leeks Ask a question about this ingredient
1 cup finely choppped celery Ask a question about this ingredient
1 ounce dry white vermouth or white wine Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
1/4 cup crème fraiche Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
6-8 large fresh sage leaves, plus 1 tablespoon finely chopped fresh sage Ask a question about this ingredient
1 tablespoon fresh thyme leaves Ask a question about this ingredient
2 cups rich chicken, turkey or vegetable stock Ask a question about this ingredient
Spread the bread cubes out on a large sheet pan in a single layer, and allow them to stale overnight.
Ask a question about this stepCut an X into one end of each chestnut shell with a paring knife, place them on a baking sheet, and roast in a 425 degree oven until they are tender, about 25-30 minutes. Cool the chestnuts, peel them, and set the nuts aside (you can do this a day or two in advance - and if you can't find fresh chestnuts, drained jarred chestnuts will work just fine).
Ask a question about this stepUse one tablespoon of the butter to coat the inside of a baking dish (about 2.5 -3 quart capacity).
Ask a question about this stepMelt the remaining tablespoon in a skillet or saute pan, and add the leeks and celery. Season with salt and cook until softened. Add the wine or vermouth, cook another minute or two, then remove from the heat and set aside.
Ask a question about this stepWhisk the egg yolks and creme fraiche in a large mixing bowl until combined. Season with salt and lots of cracked pepper, and stir in the chopped fresh sage and fresh thyme. Add the chopped chestnuts, the leek and celery mixture, the bread cubes, and the stock. Toss the mixture until the bread cubes are well moistened, then pour the mixture into the buttered baking dish.
Ask a question about this stepCover the baking dish with foil and bake at 450 degrees for 25 minutes.
Ask a question about this stepPlace the remaining 1/2 stick of butter and the whole sage leaves into a small pan and cook over low to medium heat until the sage leaves are crisp and the butter is browned and nutty. Remove the sage leaves, drizzle the browned butter over the top of the dressing, scatter the sage leaves on top, then return the baking dish to the oven.
Ask a question about this stepContinue baking, uncovered, for an additional 20-25 minutes, until the top is crisp and browned.
Ask a question about this stepSage Browned Butter sauce is one of my favorite things to use for just about everything! I love the idea of using it in stuffing. Your picture so pretty - perfect for the season!
Thanks, Kelsey! I also use it on just about everything this time of year - it's just so simple and really tastes like fall :)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I'm a big fan of sage brown butter as well! I just used it the other day for butternut squash!