Chestnut And Bacon Dressing
I got this recipe from the November 1996 Gourmet Magazine. It has been a family hit every year since then.
Chestnut and Bacon Dressing
6 cups torn bite size pieces of crusty bread.
6 thick cut bacon.
2 – 6.5 oz packages peeled chestnuts – chopped.
1/2 stick unsalted butter (about 1/4 cup).
1/2 cup Italian flat leafed parsley – minced
2 onions – chopped.
2 cups – low sodium chicken broth.
4 celery stalks – chopped.
1 Tbsp fresh rosemary – minced.
Heat oven to 325 F.
On a baking sheet arrange bread pieces. Place on middle rack of oven and occasionally turn to golden brown both sides (approximately 20 minutes).
Prepare onion, celery, rosemary.
In a large fry pan cook bacon on medium high. Remove bacon when crisp. Turn off heat, and to the bacon fat the butter. Return heat to low. Add the onion, celery, rosemary, stir. Add salt and pepper to taste. Cook until soft. Add the chopped chestnuts and cook for an additional minute or two.
Chop the bacon.
To a large mixing bowl add bread, and then mix in chopped bacon. Next add the onion/chestnut mixture, and Italian parsley, and stir well.
Butter a 4 quart baking dish. Place the ingredients in the baking dish. Slowly drizzle the chicken broth over the dressing.
Cover with foil and place in oven for 60 minutes at 325 F. Next remove the foil and cook for an additional 30 minutes.
It has been a rough and tumble political season. I am as guilty as the next person of going over the top from time to time. But… lets all hold hands and rejoice in the gifts we have in this country from God. Happy Thanks Giving to my friends and readers.
Good Table Talk,