Dressing With Rudd Farms Apples, Roasted Chestnuts, and Sage - Featured Recipe - CookingDistrict.com
Featured Recipes

Dressing With Rudd Farms Apples, Roasted Chestnuts, and Sage

Second in importance to only the bird, dressing -- or stuffing -- is a key part of any holiday meal. This version, from Jason Rose, Executive Chef at Dean & Deluca, combines the best tastes of autumn -- apples, chestnuts and sage.
Categories: American, Side Plates, Stuffings
Step 1
1/2 lb unsalted butter • cut into ˝ inch cubes
2 garlic cloves • peeled and crushed
2 large onions • diced small
6 celery rib • diced small
5 carrots • diced small
5 leaf sage • stacked, julienned thin
1 bunch thyme - fresh • leaves chopped finely
1/2 cup parsley - chopped
3 granny smith apples • peeled, cored,1-inch cube
2 loaves artisan bread, such as sourdough, whole grain, french baguette, hand torn
2 cups chestnuts • julienned
3 tbsp kosher salt
2 tsp black pepper
Preheat oven to 350 F.

Begin by adding the butter, garlic, onions, celery and carrot in a large sauté pan set over medium heat. Sweat the mixture down until soft, about 15 minutes. Transfer the cooked mirepoix to a large mixing bowl, and add the chopped herbs, torn bread, apples and chestnuts. Season the mixture with the salt and pepper, and re-toss to evenly distribute.
Step 2
2 eggs • lightly beaten
1 cup heavy cream
3-4 cups low-sodium vegetable or chicken stock
In a separate bowl combine the stock, cream and eggs, and whisk together. Pour over the bread mixture, and toss well to incorporate. Transfer to a shallow buttered baking dish, cover with foil, and bake for 1 hour. Then remove the foil and bake until the top has developed a slight crust – this should take an additional 15-20 minutes. Let cool for at least 15 minutes before serving.


deborahdelaney • 11/07/2012
Sounds good - but missing the bread measurment?
lmclaughlin • 11/07/2012
Good catch, the amount is in there now. 2 big loaves of your favorite bread, hand torn into chunks.
tharris • 12/04/2012
It's like a bread pudding?
lmclaughlin • 12/04/2012
It's less dense than a bread pudding. More like a super moist stuffing.
ernest1944 • 03/02/2013
Your flavor profiles are very comforting and inspiring, excellent job Chef
Sign In to post a comment.