Leek & Chestnut Stuffing Recipe - Impatientfoodie.com Meat

Leek & Chestnut Stuffing

If you’ve read my melted leak carbonara post, you already know that I am truly obsessed with leaks. This stuffing is fragrant, yummy, and deeply rich and satisfying without lots of butter or cream. Thank you to Chef David at Haven’s Kitchen for teaching me this recipe and sharing it on Impatient Foodie!

 

Leek & Chestnut Stuffing

Ingredients

1 loaf of challah or sourdough bread (depending if you like a sweeter or more tangy taste respectively), cubed into 1” pieces
6 strips of bacon
4 eggs
1 quart of half/half (or 1 pt cream + 1 pt milk)
2 Tbsp olive oil
1 onion, peeled and diced (approx. 1 cup)
4-5 celery stalks (approx. 2 cups)
½ lb leeks, thick cut
1 lb chestnuts, mixed
3 sprigs sage, leaves only, roughly chopped
1 sprigs rosemary
2 sprigs thyme
Salt and black pepper, to taste
4-5 grates of nutmeg (= a pinch/about ¼ teaspoon)

Instructions

  1. In a thick-bottomed pan, over medium heat, render the fat from the bacon with the rosemary until it just starts to get crispy. With a slotted spoon remove the bacon and rosemary and place in a bowl with paper towels, but keep the fat in the pan.
  2. Add the celery and onion and sweat until translucent, season with salt. Add everything (bacon, rosemary, onion and celery) into the pan and add the chopped sage. Adjust seasoning to taste.
  3. In a large bowl, add the cubed bread and contents of the pan.
  4. In a separate bowl, crack the eggs and whisk together with the cream. Pour over the bread mixture and mix to combine.
  5. Let sit for at least 30 minutes or over overnight refrigerated. (Depending on the size of the loaf, you may need to add an egg and another cup of cream)
  6. Season with salt, black pepper and nutmeg.
  7. Preheat oven to 325F and place mixture in a baking dish and cover with aluminum foil.
  8. Bake for 30mins, then remove the foil and let the top brown slightly.
  9. Remove and cool slightly before serving.

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