- Peeled and Roasted Chestnuts:
- Bartlett Pears
- Roasted Cauliflower (roasted with shallots and thyme)
- Roasted Carrots (roasted with shallots and thyme)
- Day-old Bread (cubed) Toasted for the Crunch
- 2 Cups of Chicken Stock
- 2 Cups of Milk
- 4 Egg Yolks
Pre-heat oven to 350. Score the chestnuts with a deep cut in shape of an X on the rounded side. In a large baking pan, add a small amount of water to just cover the bottom of the pan. Place the nuts in the pan. Add a pinch of salt. Bake in oven for 10 minute. Remove the chestnuts from the oven let cool until you can touch them. Peel chestnuts while still warm.
Preheat Oven to 350 degrees
In a large mixing bowl: Put cubed bread in bowl and set aside.
In a medium sauce pan, combine chicken stock and milk. Bring heat to low to medium heat. Add a dash of thyme, aage, parsley, and peppercorn (to taste). Vigorously whisk the stock to allow the herbs to work through stock (about 10 minutes).
In a separate mixing bowl, add four egg yolks. Slowly add herb-infused chicken stock while continuing to stir. Retrieve your large mixing bowl with bread. Pour the chicken stock/egg mixture over the bread. Add a dash of salt, and begin folding the bread into the mixture until the moisture is soaked into bread. Add the carrots, chestnuts, and cauliflower (for optional sweetness, add bartlett pears). Continue to fold ingredients until moisture is soaked into bread.
In a roasting dish, add a 2 tbsp. olive oil to coat sides and bottom of dish. Add stuffing ingredients from mixing bowl into dish, and pack down. Cover with plastic wrap to keep in the moisture, then cover with aluminum foil.
Place in oven and let it bake for 30-35 minutes at 350 degrees.
Remove dish from oven and remove the coverings of dish. Place dish back into the oven for 10 minutes to brown the top.
Once finished, let cool for five minutes. Serve and enjoy.