Urban Crust's Chestnut and Polenta Stuffing

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by Mellisa Jones

wfaa.com

Posted on November 7, 2011 at 4:30 PM

 

 
Chestnuts & polenta stuffing.
 serves 8-10 people
¼ cup olive oil
1 tablespoon of chopped garlic
1 medium onion chopped
1 cup chopped celery
1 tablespoon chopped fresh tarragon
1 tablespoon chopped thyme
1cup fresh Jimmy’s spicy Italian sausage bulk
¼ cup of moscato wine
1 cup sliced roasted chestnuts
1 cup diced polenta
½ cup panko breadcrumbs
2 cups of day old bread diced
2 cups of turkey stock
Salt and pepper
 
Preheat oven at 325’
 
Heat up a medium size sautéed pan, add oil, garlic and onions and cook until translucent. Then add the celery, tarragon, thyme and sausage and cook for 5 minutes. Deglaze the pan with the moscato.
Drain the exes oil from the pan, then transfer to a large mixing bowl.
Add the chestnuts, polenta, breadcrumbs, old bread and ½ of the broth, season with salt and pepper.
Transfer the stuffing into a oven proof baking dish, add the other stock and bake for 30/40 minutes until the top is golden brown.
 
Remove and serve
 
Polenta:
 
2 cup of milk
2 cups of stock (chicken or turkey)
¼ cup of parmesan cheese
Salt and pepper
1 cup of polenta
 
In a medium size stockpot, bring to boil all the liquids, season with salt and pepper, then add the polenta and cook according to directions.
 Remove from stove, stir in the parmesan and pour into a baking dish, then spread the polenta and let cool.
 

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