Comments: Mushroom Chestnut Dressing

Comments

Actually, AB has recanted his original position, conceding that a well-designed stuffing (using his Tonight Show w/ Johnny Carson model of stuffing design) can, in fact, be tasty and safe without resulting in an overcooked bird. (IIRC, he also makes a vegetarian-friendly stuffed squash in that episode.)

Interesting, but I see he essentally puts his stuffing in a cotton condom before shoving it into the bird. Not a bad idea, but not what most people would think of as stuffing.

I think I'd prefer to control each dish individually and pour some of the juices from the turkey pan into the dressing at the end if I wanted that poultry flavor.

AB is the only reason I wish I still had cable.

Barrett, the cotton bag would at least allow the juices to seep into the stuffing. And he never specifically says it's in order to protect the stuffing from the bird or vice versa - makes me wonder if it's just so that you have good clean TV showing him pull it all out, instead of the mess it usually is to extract stuffing?

Anyway, I'm glad he finally admits it's possible. Also, I argue the point that you need a binding element. I've never noticed a huge difference between stuffing with and without an egg, so I just leave it out. One less thing to worry about bacteria-wise.


The transcript implies it's a thermal deal. My guess is that by creating an air space he's giving the bird and stuffing room to heat independently and preventing the stuffing from glomming onto the inner cavities of the bird and acting as an insulator.

Of course I understand that cotton is porous. I assumed that was to allow juice penetration and steaming.

I guarantee this particular recipe wouldn't work without the egg. With it, the whole sticks together. Without it - bupkis. Other stuffings may, of course, be different.

Oh, that Johnny Carson model was a little weird... So Barrett, um, are you selling ready-made pans of this in time for the Holidays? I'm kind of hungry right now, and am local... :-)

Ha! Would that I could sell pans of this, but I have neither the time nor the commercial kitchen necessary.

It's not a difficult reciep at all. The hard part is finding the fresh chestnuts.

I am making mushroom, chestnut dressing for the first time since my Aunt Rosa did in Italy where I spent time growing up. She said, "It is a gift of the earth to enjoy the mushrooms and chestnuts in this food." I've stuffed and at times dressed, I've used egg and at times not. My experience has taught me that my pallet leans to with the egg. I cook every thing that is going in it ahead of time, except for the egg. This helps to make sure that things are cooked through.
Thank you for this idea. Bon Appetit
Paolo

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