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Step 8Chestnut-Shitake Mushroom Stuffing
We substituted a chestnut & shitake mushroom dressing, which is a qualitatively similar recipe to Prudhomme's original Oyster Dressing. The proportions were kept the same since our chicken isn't much bigger than the recommended size.
Set the oven for 350 F (177 C).
Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add the frissade (sliced) mushrooms, and saute for about 1 minute. Remove mushroom with a slotted spoon, leaving as much of the margarine in the pan as possible, and reserve to the side.
Add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Saute over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.
When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir until margarine is melted.
Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Stir in chestnuts and mushrooms and cook for another minute. Remove from heat. Spoon dressing into an un-greased baking pan and bake for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.
Transfer to a bowl and refrigerate.
- About 12 chestnuts
- 2 ounces shitake mushrooms, sliced into thin ½ inch long strips
- 1 cup cold water
- 6 ounces (1 and 1/2 sticks) margarine
- 1 and 1/2 cups onions, chopped
- 1 cup celery, chopped
- 1 cup green bell peppers, chopped
- 1 teaspoon garlic,minced
- 1 cup very fine dry bread crumbs
- 2 tablespoon unsalted butter, softened
- 1/2 cup green onions, chopped
- 1/2 cup parsley, finely minced
Set the oven for 350 F (177 C).
Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add the frissade (sliced) mushrooms, and saute for about 1 minute. Remove mushroom with a slotted spoon, leaving as much of the margarine in the pan as possible, and reserve to the side.
Add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Saute over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.
When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir until margarine is melted.
Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Stir in chestnuts and mushrooms and cook for another minute. Remove from heat. Spoon dressing into an un-greased baking pan and bake for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.
Transfer to a bowl and refrigerate.
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