Chestnuts: Not to be confused with canned water chestnuts, you’ll want to source whole, shelled chestnuts for this stuffing recipe. Italian seasoning: Rosemary, oregano, thyme and basil all ...

Sausage stuffing: Brown 1 pound bulk pork sausage with the onions and celery. Omit the chestnuts and, if the sausage includes sage (most bulk sausages do), omit the sage.

Sauté 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed.

Ingredients: 1 (14- to 16-ounce) brioche loaf, torn into 1-inch pieces ; 8 tablespoons unsalted butter (1 stick), plus more for the pan ...

If you’re craving more De Laurentiis’ recipes, check out her cookbook, “Giada’s Italy: My Recipes for La Dolce Vita: A Cookbook.” Giada's Italy: My Recipes for La Dolce Vita: A Cookbook ...

Make the turkey stock . Preheat the oven to 425°F. In a flameproof roasting pan, rub the turkey wings and necks with the olive oil. Season with salt and pepper.

Also from Portland: Fresh apples and chestnuts team up with bacon or pancetta. Purchased unseasoned croutons may be substituted for the bread cubes, omit toasting step. Chestnut and Apple Stuffing ...

1. Score the chestnuts with an X on the flat side and roast at 550 degrees for 10 minutes. Remove from the oven and cover for a few minutes with a towel soaked in ice water and wrung out. Peel and ...