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Thanksgiving: Giblet, Chestnut, and Oyster Dressing

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"This is professional-grade-project dressing, made easier if you can find peeled chestnuts in the market or online. (Which you can!) Bottled or canned oysters may likewise be substituted for the freshly shucked, but that would begin to move matters in a direction I would characterize as incorrect. There should be very little that is prepackaged about Thanksgiving. As this dish shows, hard work can pay off in big flavors and fantastic textures, a dressing for the ages."

List of Ingredients

â—¦ ½ pound fresh chestnuts
â—¦ Turkey giblets—the gizzard and heart from 1 bird
â—¦ 1 dozen fresh oysters, shucked and kept with their liquor (approximately 1 cup)
â—¦ 8 tablespoons unsalted butter
â—¦ 1 large Spanish onion, peeled and chopped
â—¦ 2 stalks celery, cleaned and chopped
â—¦ 1 tablespoon finely chopped fresh sage
â—¦ 1 tablespoon finely chopped fresh thyme
â—¦ 2 tablespoons chopped parsley
â—¦ 6 cups pieces of stale bread (in bits about the size of dice or soda-bottle caps)
â—¦ ½ cup turkey stock or chicken stock
â—¦ Kosher salt and freshly ground black pepper to taste


Recipe

To peel chestnuts, cut deep X's into the flat side of the nuts. Place them in a pot of well-salted water, bring to a boil over high heat, then reduce heat and simmer for about 15 minutes. Drain the pot, cover the nuts with lukewarm water, and allow to cool slightly. Then, using a paring knife, peel away the outer shell and inner skin of each chestnut. It sounds easy. It is not.

In a small pot over medium heat, combine giblets with enough water to cover them and simmer for 30 minutes or so, until tender. Remove giblets from water and chop into small pieces.

Preheat oven to 350 degrees. In a small pot set over medium heat, gently poach oysters in their own liquid for approximately 5 minutes, then remove from heat and chop into small pieces.

Melt 6 tablespoons of the butter in a large skillet set over medium heat. Add onion, celery, sage, thyme, and parsley. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes. Transfer mixture to a large bowl. Add the bread pieces, giblets, chestnuts, and oysters. Blend well, and add enough oyster liquor or stock to moisten the whole, and check for seasoning.

Grease a large baking dish with the remaining 2 tablespoons butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more stock and return to oven for 5 to 10 minutes longer.