Photo: Wesual Click
Chestnut and Chanterelle Dressing with Chive Biscuits
22 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
1409
Calories
67g
Protein
60g
Fat
150g
Carbs
Counts 19 of 21 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes