Chestnut and Chanterelle Dressing with Chive Biscuits
Get a head start on this dish by baking the biscuits a day in advance. After cutting out the biscuits, reserve and bake the scraps of leftover dough. They will be processed into crumbs to sprinkle on the dressing before baking.
For the chive biscuits:
- 1 1/2 lb. flour, plus more for dusting
- 2 Tbs. baking powder
- 1 3/4 Tbs. sugar
- 3 tsp. kosher salt
- 1/2 tsp. baking soda
- 1 cup lard or unsalted butter
- 1/2 cup minced fresh chives
- 1 1/2 cups buttermilk, plus more for brushing
- Celery salt for sprinkling
- 5 cups chicken stock
- 1/4 cup chestnuts, sliced and blanched
- 2 Tbs. turkey fat, reserved from browning bones and wings, or 2 Tbs. bacon fat or canola oil
- 1 1/2 cups diced Spanish onion
- 1 1/2 cups diced peeled parsnip
- 2 cups diced celery
- 2 Tbs. unsalted butter
- 8 oz. chanterelle or other wild mushrooms
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 2 eggs, whisked
To make the biscuits, preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, combine the flour, baking powder, sugar, salt and baking soda. At a slow speed, cut the lard into the flour mixture until coarsely mixed. Add the chives and then slowly add the buttermilk. Continue beating until just combined.
Dust a work surface with flour and turn the dough out onto the floured surface. Roll out the dough 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out 12 rounds. Place the biscuits on the prepared baking sheets, brush with buttermilk and sprinkle with celery salt. Break up the scraps of the leftover dough and place on the second baking sheet. Bake until the biscuits are golden brown, 25 to 30 minutes. Let the biscuits cool completely, then cut into 1 1/2-inch cubes.
Position a rack in the lower third of the oven and preheat to 250°F.
Spread the chive biscuit cubes out on a baking sheet. Toast the biscuit cubes in the oven until lightly browned, 35 to 45 minutes. Set aside. Increase the oven temperature to 375°F.
Place the reserved toasted biscuits scraps in a food processor and pulse until crumbs form. Set aside.
In a saucepan over medium-low heat, combine the stock and chestnuts and heat until warm. Keep warm over low heat.
In a deep sauté pan or sautoir over medium-high heat, warm the turkey fat. Add the onion and cook, stirring occasionally, until soft and translucent. At this stage, caramelization of the onion will start. Caramelize the onion lightly, about 10 minutes. Add the parsnip and celery and cook until tender, 5 to 6 minutes. Transfer the vegetables to a large bowl; set aside.
Return the pan to medium-high heat and melt 1 Tbs. of the butter. Add the mushrooms and cook until browned and tender. Add the parsley, sage and thyme and cook until aromatic, about 5 minutes. Transfer the mushroom mixture to the bowl with the vegetables. Season with salt and pepper.
Add the toasted biscuit cubes, stock and chestnuts to the bowl, then add the eggs and stir to combine.
Butter a large casserole dish with the remaining 1 Tbs. butter and spoon the dressing into the dish. Spread the reserved biscuit crumbs over the top of the dressing. Cover the dish with aluminum foil or a lid and bake for 30 minutes. Remove the foil or lid and continue baking until the dressing is lightly browned, 15 to 20 minutes more. Serves 8 to 10.
Recipe by Chefs Michael & Bryan Voltaggio.