Recipe courtesy of Des Jardins
Gesier, Chestnut and Chanterelles Stuffing
- Yield: Serves 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 875
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 161
- Dietary Fiber
- 13
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 61
- Sodium
- 1146
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
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:
- 2 pound gizzards (duck, chicken or turkey)
- 3 cups rendered duck fat
- 3 sprigs of thyme
- 4 cloves garlic, lightly crushed
- 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.