Gras, Chestnut and Apple Stuffing Adapted
from Alex Stratta
Yield: 12 servings
2 pounds fresh foie gras
6 Fuji apples
2 cups chestnuts, roasted and peeled
1 cup seedless grapes, peeled
4 cups arugula, stems off
1 cup cippolini onions, peeled and quartered
4 cups foccacia
bread, cut into 1/2-inch cubes
1 Tablespoon Ferrer brand garlic purée, mixed with two Tablespoons
extra virgin olive oil
3/4 cup roasted turkey drippings/jus
4 Tablespoons Italian parsley
2 Tablespoons sage
Salt and freshly
ground black pepper to taste
prepare the "stuffing," cube the foie gras into 1-inch cubes and refrigerate.
Peel and quarter
removing the seeds and core. Cut the quarters in three even pieces.
Cut the roasted
chestnuts in quarters. Rub the bread cubes with the oil and garlic purée
and season, toast until
golden brown and cool.
Heat a heavy sauté pan over high heat and get smoking hot. Season the
chunks of foie gras
and sear until dark golden brown in the pan, drain off and reserve separately.
Add the foie gras
fat back to the pan and allow to heat. Add the onions, apples and chestnuts
and roast together
brown, season and remove to a bowl. Wilt the arugula with some of the
fat and dry, add to the remaining ingredients. Mix all of the ingredients
well with the chunks of
foie gras and add the toasted bread cubes. Season and add the chopped
herbs and turkey jus.
Preheat an oven at 375°F. Place the "Stuffing" in a non-stick 2-inch
pan and spread evenly.
Bake for 20 minutes until top becomes crisp. Serve hot.