Recipe: Chestnut and Bacon Dressing

CHESTNUT AND BACON DRESSING

6 cups torn crusty bread (about 1/2 lb)
6 bacon slices, chopped
1/4 cup unsalted butter
2 onions, chopped
4 celery ribs, chopped
1 tablespoon minced fresh rosemary leaves
1 pound fresh chestnuts, shelled, peeled* and chopped coarse
1/2 cup minced fresh parsley
2 cups turkey giblet stock or chicken broth

Preheat oven to 325 degrees F and butter a 4-quart baking dish.

Put bread in one layer in shallow baking dish; bake in middle of oven, stirring occasionally, until pale golden, about 20 minutes. Remove to large bowl.

In large skillet, cook bacon over moderate heat, until crisp; transfer with slotted spoon to bread.

To fat in skillet add butter, onions, celery, and rosemary; cook over moderately low heat, stirring occasionally until vegetables are softened.

Add chestnuts and cook, stirring, 1 minute. Add to bread mixture, tossing well. Stir in parsley and salt and pepper to taste. Transfer to prepared dish. May be made up to 1 day ahead to this point.

Drizzle dressing with stock and bake covered for 1 hour. Uncover dressing and bake 30 more minutes.

*TO SHELL AND PEEL CHESTNUTS:
Preheat oven to 450 degrees F. Cut an X on round side of each chestnut with a sharp knife. Spread in a single layer in a shallow baking pan. Add 1/4 cup water and bake in middle of oven for 10 minutes, or until shells open. Cool chestnuts just until they can be handled. Shell and peel.

Servings: 8
Source: Gourmet magazine, November 1996