Gesier, Chestnut and Chanterelles Stuffing

Yield:
Serves 12
Ingredients
  • 3 quarts Batard bread, crust removed, cut into 1.5 inch cubes
  • 4 eggs
  • 2 cups celery , cut into 3/4 inch squares
  • 2 cups onion, cut into 3/4 inch squares
  • 2 cups leeks, cut into 3/4 inch squares
  • 4 lbs chanterelles, cleaned and sliced
  • 3 tablespoons butter
  • 3 pounds chestnuts, roasted and peeled
  • 1/2 cup chopped parsley
  • Gesier:
  • 2 pound gizzards (duck, chicken or turkey)
  • 3 cups rendered duck fat
  • 3 sprigs of thyme
  • 4 cloves garlic, lightly crushed
Directions
  • Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.

  • In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.

  • Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.

  • Roughly chop the chestnuts and add to the mixture.

  • Chop the gesiers and add to the mixture with a few tablespoons of duck fat.

  • Add the Italian parsley.

  • Mix everything together very well and taste for seasoning, add salt and pepper as necessary

  • Beat the egg well and add to the mixture, mix together very well.

  • Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.

Gesier:
  • Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.

  • Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.


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    This recipe is featured in:

    Thanksgiving: On the Road