PANCETTA SAGE CHESTNUT STUFFING
Courtesy of Executive Chef Simon Purvis, EDGE – Four Seasons Denver
- 1 loaf – Brioche Bread or any buttery white bread, cut the crust off and portion into 1 ½ “ x 1 ½ “ cubes (let the bread air out overnight, uncovered so it becomes crusty on the outside)
- 1 lb – Coarsely chopped pancetta slices, about 3 cups
- 4 cups – Peeled cooked whole chestnuts, halved
- 2 cups – Dried Cranberries
- 4 cups – Medium sized onion, diced into ½ “pieces
- 3 cups – Chopped celery, diced into ½ “pieces
- 1 clove – Chopped garlic
- ¾ cup – Chopped parsley
- 2 tablespoons – Chopped sage
- 1 ea – Lemon, zest the rind and reserve juice
- 1 stick – Butter
- 5 cups – Chicken stock
- 4 Large eggs – lightly beaten
- Salt and pepper to taste
Preheat oven to 400 degrees.
In a large sauté pan add pancetta and cook until browned, add in butter and heat until melted on medium heat. Add in the onions and celery, cook until onions and celery are softened, then add in the garlic, sage, parsley, and lemon zest and juice.
In a large mixing bowl, place the dried bread, chestnuts, and dried cranberries. When the pancetta mixture is done add it into the mixing bowl with the bread. Mix well until all ingredients are incorporated.
In a separate bowl mix together chicken stock and eggs. Pour this liquid mixture over the bread mixture stir until ingredients are well combined.
Place the bread mixture into a baking dish. Cover the top loosely with foil and bake for 30 minutes, then remove the foil and allow the top to brown for another 10 to 15 minutes.
Courtesy of Chef Scott Dolbee, Four Seasons Resort Whistler
- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 1 Tablespoon Honey
- ½ cup corn flour
- 4 tea spoons baking powder
- ½ teaspoon sea salt
- 1-1/3 cups milk
- 5 Tablespoons unsalted butter (melted)
- 1 egg (beaten)
- 1/4 cup small diced yellow onions
- ¼ cup bruise carrots (small dice)
- ¼ cup bruise celery
- 1-1/2 large cubed brioche bread
- 1 cup cooked dark turkey meat (thigh, drums)
- ½ cup cooked white turkey meat (breast)
- 1-3/4 cup chicken demi or (turkey drippings)
- ½ teaspoon ground sage
- Sea salt (to taste)
- Fresh ground black pepper (to taste)
- ¼ teaspoon dried thyme
1. Pre-heat the over to 350 degree.
2. In a large bowl combine cornbread dry ingredients: all-purpose flour (sifted), cornmeal, corn flour, baking powder, sea salt. In another bowl combine wet ingredients: milk (warm it up, a little hotter than a baby’s bottle), honey, butter (melted), and egg (beaten).
3. Combine the wet ingredients to the dry. Stir constantly to avoid lumps. Allow the cornbread mix to set for 10 minutes at room temp. Pour your corn bread mix into a pre-heated loaf pan or cask iron skillet (*spray what ever pan you chose to bake in with none stick spray). Bake for 40-50 minutes at 350 degrees or until nice and golden brown. While your cornbread is baking, take carrots, onions, and celery and sweat them in a table spoon of butter, then set it to the side and allow it to cool.
4. Once your cornbread is done and cooled. In a large bowl, crumble up cornbread. To your cornbread add: sweated onions-carrots-celery, turkey meat (dark and light), chicken demi, seasoning, and brioche. Adjust to taste with salt and pepper.
5. Place stuffing in a baking pan, cover with aluminum foil. Allow to bake for 25 minutes at 350 degrees. Remove aluminum foil; adjust over temp to 360 degrees and allow to bake for 10 more minutes.
6. Remove from the oven and grab the gravy, because it’s “ON”.
JALAPENO CORNBREAD AND CHORIZO STUFFING (Yield: 12 servings)
Courtesy of Four Seasons Resort Scottsdale at Troon North
- 1⁄2 cup unsalted butter
- cubed 2 tablespoons of olive oil
- 1-cup celery 1⁄4 inch dice
- 1-cup onion 1⁄4 inch dice
- 1-cup carrot, peeled and 1⁄4 inch dice
- 3 cups granny smith apple 1⁄4 inch dice
- 1-teaspoon chili powder
- 1 tablespoon chopped garlic
1. Heat the olive oil in a large skillet or sauce pan, slowly sauté the onions, celery, carrots and garlic for about 4 minutes, add the dry chorizo, apples and chili powder, cook for another 5 minutes and season to taste.
2. Add toasted corn bread, chopped parsley, and chopped scallions, slowly mix it with the cooked ingredients, cover with chicken stock and apple juice. Place cubed butter over the top and bake it for about 15 minutes in a 350 degree oven.
3. 1⁄4 cup chopped Scallions (green onions) 2 lbs. Jalapeno cornbread corn bread I inch dice and toasted 1-cup 1⁄4 inch dice dry aged Spanish chorizo 3 cups of chicken stock 1 cup of apple juice 3 tablespoons of chopped parsley Kosher salt and fresh ground white pepper
- 1⁄2 cup vegetable oil
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1⁄4 cup brown sugar
- 2 tablespoons of baking powder
- 2 teaspoons of kosher salt
- 2 green jalapeños
- finely chopped 2 cups
- whole milk 2 fresh eggs
In a large mixing bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and chopped jalapenos. Add the milk, vegetable oil and egg to the mixture, mix well. Pour it into a non-stick baking pan and cook it in a 375-degree oven for 30 minutes or until golden brown.