- MICHIGAN CHESTNUT STUFFING
A clever twist on a traditional favorite … bake stuffing in muffin cups! From the kitchen of our Chief Culinary Artist, Wes Davis.
Ingredients:
6 ounces Michigan Chestnuts
1 ½ cups Michigan Late Harvest Vignole Shady Lane
1/3 cup Michigan Honey
1 ½ cups Heavy Whipping Cream
½ cup Chicken Stock
3 each Alexia Garlic Baguette or favorite bag stuffing
2 Tablespoons Olive Oil
½ large onion Yellow Onion
3 stalks Michigan Celery
2 large Carrots
1 ¼ teaspoon Dried Sage Rub
¾ teaspoon Poultry Seasoning
4 each Creswick Farm Eggs
1 ½ teaspoons Sea Salt
¼ teaspoon White Pepper
Directions:
Dice Garlic Baguettes into ½ inch dice and toast in the oven for 15 minutes at 375 degrees
Small dice chestnuts and mix with wine and honey then reduce in sauce pan by half
After reduced add heavy cream and chicken stock and bring to boil then reduce to simmer and simmer for 15 minutes
Small dice carrot, celery and onion then sweat in olive oil
Then season vegetable mixture with sage rub, salt and white pepper
Crack eggs and whip then toss in bowl with the diced/toasted bread, cooked vegetables and liquid
Mix all ingredients together and place in buttered muffin cups and bake at 375 degrees for ½ hour
