Rachael Ray: Ted Allen Chestnut Stuffing Recipe

ADVERTISEMENT

Rachael Ray: Ted Allen Chestnut Stuffing

Rachael Ray was thrilled to do a mash-up of her show and the hit Food Network show Chopped. She brought together Ted Allen, Amanda Freitag, and Marc Murphy for a Thanksgiving stuffing cooking challenge. Ted Allen, the host of the hit show, was thrilled to tell Rachael he wanted to make a delectable Chestnut Stuffing. He went with a classic recipe, stating that for him, stuffing is the most important dish on the Thanksgiving table. You really can’t have the annual meal without stuffing!

To get Ted’s recipe, click next page.

ADVERTISEMENT

Rachael Ray: Ted Allen Chestnut Stuffing Recipe Ingredients

Rachael Ray: Ted Allen Chestnut Stuffing Recipe

As part of a cook-off with other ‘Chopped’ chefs, Ted Allen prepared a Chestnut Stuffing that he thought was good enough to beat the others’. (slgc / Flickr)

  • 8 C coarse fresh breadcrumbs – from crusty bread
  • 1 C (2 sticks) unsalted butter + more to grease the dish
  • 2 celery ribs – chopped
  • 2 large eggs – lightly beaten
  • 1/4 C sage leaves – shopped
  • 1/4 tsp freshly ground black pepper
  • 1 lb fresh chestnuts
  • 4 C diced cornbread
  • 1 extra-large yellow onion – chopped
  • 1 turkey liver – cleaned, finely chopped
  • 1/2 C flat-leaf parsley leaves – chopped
  • 1 tsp kosher salt
  • 1 C chicken or turkey stock – homemade or low-sodium

ADVERTISEMENT

Rachael Ray: Ted Allen Chestnut Stuffing Recipe Directions

  1. Preheat the oven to 450 degrees
  2. Cut an X into the round end of each chestnut and put on a rimmed baking sheet
  3. Place the chestnuts into the oven and add 1/4 C water to the pan
  4. Roast for 10 minutes until the shells can peel back from where they were cut
  5. Remove the pan from the oven and let the chestnuts cool for a couple minutes then peel while still warm
  6. Chop the peeled chestnuts coarsely, then decrease the oven temperature to 350 degrees
  7. Spread the breadcrumbs on a baking sheet and bake for 15 minutes, until dry
  8. Put in a large bowl with the chestnuts and cornbread
  9. In a large saute pan over medium heat, melt the butter
  10. Add the celery, onion, and chopped liver, then cook for 8 minutes
  11. Add to the bowl with the chestnuts
  12. Stir in the parsley, eggs, salt, sage, chicken stock, and pepper
  13. Spoon the stuffing into a buttered 3-qt baking dish and bake while covered for 30 minutes
  14. Uncover and bake for another 30 minutes, until browned

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.