The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [182]
apple-chestnut stuffing
SERVES 12 TO 14
To save time, you can complete the first three steps and chop onion and celery the day before. If you use shelled chestnuts, chop, then proceed with step 2.
2 cups chestnuts (12 ounces in the shells, 8 ounces shelled)
1 loaf rustic Italian or French bread (about 1 pound)
2 cups prunes, coarsely chopped (12 ounces)
1 cup apple cider
3 tablespoons unsalted butter, plus more for baking dish
1 large red onion, finely chopped
2 celery stalks, cut into ¼-inch dice
2 green apples, cored, cut into ¼-inch dice
2 large eggs, lightly beaten
½ cup heavy cream
3 tablespoons finely chopped fresh sage
Coarse salt and freshly ground pepper
1. Preheat the oven to 350°F. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
2. Remove crusts from the bread, and set aside. Cut the bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
3. Place the prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
4. Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
5. In a large bowl, combine the bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
6. The stuffing can be baked in turkey until its temperature reaches 165°F. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350°F for 30 minutes and then uncovered for an additional 10 minutes.
spice butter
MAKES 1 CUP
1 cup (2 sticks) unsalted butter, softened
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
Combine the butter, salt, pepper, thyme, cumin, garlic powder, pepper flakes, allspice, cloves, and nutmeg in a bowl. Beat on medium speed with an electric mixer or by hand until thoroughly combined. Refrigerate until ready to use, for up to 4 days.
tuscan roast turkey breast
SERVES 10 TO 12
¼ cup extra-virgin olive oil
¼ cup fresh flat-leaf parsley, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting
2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting
2 tablespoons finely grated orange zest
1 tablespoon fennel seeds, coarsely chopped
1 dried chile, crumbled
1 garlic clove, minced
1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied
Coarse salt and freshly ground pepper
8 ounces pancetta or bacon, thinly sliced
1 cup black seedless grapes (optional)
½ cup dry white wine
2 cups homemade or low-sodium store-bought turkey or chicken stock
Farro, Orange, and Pine Nut Dressing, for serving (Side Dishes)
1. Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel