After I made West Coast squash casserole, I sought to Californianize another Thanksgiving dish: dressing! This recipe combines sourdough bread, chestnuts, orange zest, and plenty of parsley for a Thanksgiving side that tastes as sunny as the state itself.
This casserole will keep in the fridge for several days. However, if you plan to freeze it ahead of time, undercook it slightly. Let it cool to room temperature, then wrap it in plastic wrap, and store it in the freezer for up to 3 months. Thaw it out in the fridge before reheating it in the oven.
- 3 tablespoons ghee, plus more for greasing
1 leek, 2 cups chopped
1 shallot, scant 3/4 cup chopped
2-3 cups broth of your choice
1 pound chestnuts, roasted and peeled (or use Trader Joe's Peeled & Cooked Chestnuts)
1/2 pound sourdough bread, sliced into 1-inch chunks and toasted
Zest of 1 orange
2 tablespoons parsley
- Heat a cast-iron pan over medium-high heat. Melt the ghee. Sauté the leek and shallot until wilted, about 3-5 minutes. Add the broth (2 cups for a drier stuffing, 3 cups for a wetter stuffing) and cook until bubbling.
- In a large bowl, combine the chestnuts and sourdough bread. Pour the broth mixture into the bowl, cover, and allow to steam for 10 minutes. Remove the cover and stir in the orange zest and parsley. Salt to taste and transfer to a buttered casserole dish.
- Cook at 325°F until crisp on top and heated through, about 35-45 minutes (for 9-by-13-inch casserole dish) or 45-55 minutes (for 8-by-8-inch casserole dish). Allow to rest for 10-15 minutes before serving.
- Side Dishes, Stuffing/dressing
- North American
- Serves 8-10