We like dressing instead of stuffing, which is too fussy and complicated with its inherent warnings of food poisoning if not done just right. Who needs that kind of stress on Thanksgiving?!
1 onion, small dice
1 large stalk celery, small dice
½ bulb fresh fennel, small dice
Olive oil
Butter
2-3 cups chestnuts*, rough chop
4 cups bread cubes, unflavored (try Tuscan Pane from Trader Joe’s, cut into cubes)
Homemade turkey stock
2 tbsp parsley, minced
½ teaspoon ground fennel seeds
Sea salt and white pepper
Make your turkey stock. It’s so easy, there’s no excuse! While the turkey is roasting, take the neck and wing tips, cover them with water and add a carrot, celery, small piece of onion and some parsley stems. Simmer an hour, add some salt and voila’!
Sauté the onion, celery and fennel in a pan with enough olive oil and butter to coat everything.
Put the chestnuts, bread, parsley and ground fennel in a large bowl, add the sauteed vegetables and toss, adding enough turkey broth to moisten it. Season with salt and white pepper. Place it in a buttered casserole dish and bake at 375 til browned on top.
*We use the peeled chestnuts found at Costco.
