Featured Recipes

Dressing With Rudd Farms Apples, Roasted Chestnuts, and Sage

by Jason Rose, Executive Chef at Dean & Deluca

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

Portions:
8-10

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 saut� 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.

Notes

Comments

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

Created by:
Jason Rose, Executive Chef at Dean & Deluca

Added on:
October 27, 2012

Last updated:
February 8, 2013