Beef Tallow Holiday Stuffing with Sausage, Roasted Chestnuts, and Cranberries
Directions
Serves 10–12
Ingredients
- 1-pound crusty bread such as French bread (1 large loaf)
- 2 cups diced yellow onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 3 Tbsp chopped garlic (plus 3-4 cloves more for frying bread)
- 2/3 cup chestnuts, roasted and sliced
- 4 oz dried cranberries, rehydrated
- 8 sage leaves
- 2 sprigs rosemary, leaves picked
- 2 sprigs thyme, leaves picked
- 2/3 cup beef tallow, plus 2 tablespoons
- 4 tablespoons butter
- 1/2-pound sausage of choice, loose grind or removed from casing, or diced
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground black pepper
- 2 large eggs, beaten
- 2 1/2 cups chicken stock
Directions
1. Preheat the oven to 275°F. Dice the bread into rough 1-inch cubes, lay them on a baking sheet, and cook for about 25–30 minutes, stirring them halfway through. (Alternatively, leave the diced bread out overnight and omit this step.)
2. In a large pan, add 1/3 cup beef tallow and heat until melted over medium heat. Add 2 cloves of garlic and 1 large sprig of thyme. Rosemary and garlic will begin to sizzle. Move them around the pan. When the garlic just starts to turn golden brown, add half the diced bread and toss to coat evenly. When the bread just barely toasts in the pan (about 4–5 minutes), remove and set aside in a large bowl. Repeat with the remaining bread, tallow, garlic, and rosemary.
3. In the same pan or a clean pan, heat the butter and tallow until melted. Add the onions, celery, and bell pepper, and cook over medium heat for about 10 minutes, stirring constantly. Add the garlic, salt, and pepper, and cook for an additional 3–4 minutes. The vegetables should be soft and translucent but not caramelized. Finish with the chopped sage leaves, stir for about 30 seconds, and pour the cooked veggies over the tallow-toasted bread.
4. Add the sausage to the pan and cook until browned and cooked through, about 5–6 minutes. Transfer the sausage to the bowl with the toasted bread and vegetables. In a separate bowl, whisk together the eggs, chicken stock, chestnuts, thyme, and cranberries. Pour this mixture over the bread, vegetables, and sausage. Mix thoroughly to combine, then transfer everything to a 12 x 14-inch baking dish. Cover with foil and bake at 375°F for 45 minutes. Remove the foil and bake for an additional 30 minutes, until golden and set. Serve immediately and enjoy this savory treat!
Note: To rehydrate cranberries, place them in a small pan with enough water or white wine to cover. Simmer on very low heat until the liquid is absorbed, and the cranberries are juicy and plump.
