Toasted-Chestnut Stuffing

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned secret: lots of butter and cream. It’s Thanksgiving, David says. �Why count calories?�

Ingredients

� cup canola oil
Neck and giblets reserved from the turkey
1 large onion, chopped
1 head garlic, cloves separated, peeled, and crushed
10 cups day-old baguette (or any stale bread) cut into a large dice
1� pounds roasted chestnuts (available from BuonItalia at Chelsea Market), roughly chopped
1 bunch sage, leaves roughly chopped
1 cup brandy
5 egg yolks
1 quart organic chicken stock
8 ounces butter, cut in pieces, at room temperature
Salt

Instructions

Preheat oven to 375 degrees. Heat the oil over medium heat in a large skillet, add the neck and roughly chopped giblets, and allow to caramelize. Remove neck bone; add onion, garlic, and bread; and cook the mixture over medium heat for about 5 minutes. Add chestnuts and sage; mix well, increase heat to high, and add brandy. In a bowl, whisk egg yolks with the stock. When the brandy has cooked off, add the mixture and bring to a simmer, stirring until well mixed. Add the butter, but do not allow it to boil; season to taste with salt. Transfer to a roasting pan and bake uncovered for 30 minutes. Allow to rest for about 30 minutes before serving. (Published 2009)