Pork Red Cabbage And Chestnut Stuffing Recipe
Ingredients
| 18 unpeeled whole chestnuts | ||
| Milk | 1/2 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Shredded cabbage | 3 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon, cut into pieces | |
| 1 tart large apple, peeled, cored and coarsely chopped | ||
| 8 thick slices slab bacon, trimmed | ||
| Onion | 1 Medium, minced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 1/2 pounds ground pork, or 3/4 pounds ground pork and 3/4 pound ground veal | ||
| 1 turkey liver or 2 chicken livers, diced | ||
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| 2 tablespoons raisins plumped in tepid water for 15 minutes (optional) | ||
| 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried | ||
| Ground pepper | 1 To taste | |
| 2 eggs, lightly beaten | ||
| Salt | To Taste | |
Directions
Cut strip off one side of each chestnut shell.
Blanch nuts in large saucepan of boiling water 5 minutes.
Remove chestnuts from water one at a time and peel off outer shell and inner brown skin.
(Leave difficult-to-peel chestnuts in water a bit longer.) Pour out water and return chestnuts to pan.
Add enough milk and stock to come 1 inch above chestnuts.
Simmer gently until chestnuts are just tender when pierced with knife, about 50 minutes.
Drain well.
Preheat oven to 400°F.
Blanch cabbage in large saucepan of boiling salted water for 4 minutes.
Drain well and add wine, vinegar, butter and apple.
Bring to simmer over direct heat.
Cover and bake until cabbage is tender and liquid is absorbed, about 20 minutes.
Blanch bacon in large saucepan of boiling water 10 minutes.
Drain well.
Cut into small strips, about 1 x 1/3 inch.
Transfer to heavy large skillet and brown over medium heat until crisp.
Reduce heat to low and add onion and garlic.
Cover and cook 10 minutes, stirring occasionally.
Increase heat to medium high, add pork and saute until browned, breaking up with fork.
Add liver and saute until browned and firm, about 1 minute.
Remove from heat.
Stir in breadcrumbs, vinegar, raisins, thyme, chestnuts and cabbage.
Taste and season with salt and pepper.
Let cool completely before stirring in eggs.
Refrigerate before using.
Blanch nuts in large saucepan of boiling water 5 minutes.
Remove chestnuts from water one at a time and peel off outer shell and inner brown skin.
(Leave difficult-to-peel chestnuts in water a bit longer.) Pour out water and return chestnuts to pan.
Add enough milk and stock to come 1 inch above chestnuts.
Simmer gently until chestnuts are just tender when pierced with knife, about 50 minutes.
Drain well.
Preheat oven to 400°F.
Blanch cabbage in large saucepan of boiling salted water for 4 minutes.
Drain well and add wine, vinegar, butter and apple.
Bring to simmer over direct heat.
Cover and bake until cabbage is tender and liquid is absorbed, about 20 minutes.
Blanch bacon in large saucepan of boiling water 10 minutes.
Drain well.
Cut into small strips, about 1 x 1/3 inch.
Transfer to heavy large skillet and brown over medium heat until crisp.
Reduce heat to low and add onion and garlic.
Cover and cook 10 minutes, stirring occasionally.
Increase heat to medium high, add pork and saute until browned, breaking up with fork.
Add liver and saute until browned and firm, about 1 minute.
Remove from heat.
Stir in breadcrumbs, vinegar, raisins, thyme, chestnuts and cabbage.
Taste and season with salt and pepper.
Let cool completely before stirring in eggs.
Refrigerate before using.
Chef
