Chestnut and Chanterelle Dressing with Chive Biscuits

Ingredients

  • Celery salt, for sprinkling
  • 1 ½ cups buttermilk, plus more for brushing
  • ½ cup fresh minced chives
  • 1 cup lard or unsalted butter
  • ½ teaspoon baking soda
  • 3 teaspoons kosher salt
  • 1 ¾ tablespoons sugar
  • + 16 more ingredients
    • 2 tablespoons baking powder
    • 1 ½ pounds flour, plus more for dusting
    • 2 eggs, whisked
    • Salt and freshly ground pepper
    • 2 tablespoons chopped fresh thyme
    • 2 tablespoons chopped fresh sage
    • ¼ cup chopped fresh flat-leaf parsley
    • 8 ounces chanterelle or other wild mushrooms
    • 2 tablespoons butter
    • 2 cups peeled and diced celery
    • 1 ½ cups diced parsnip
    • 1 ½ cups diced Spanish onion
    • 2 tablespoons turkey fat, reserved from browning bones and wings
    • ¼ cup chestnuts, sliced and blanched
    • 5 cups chicken stock
    • 12 Chive Biscuits, cut into 1 ½-inch cubes, plus toasted scraps, recipe follows

Cook's Note: If turkey fat is not available, substitute with bacon fat or canola oil.Position a rack in the lower third of the oven and preheat to 250 degrees F. If using convection, preheat to 225 degrees F and set the rack in the middle of the oven.Spread the Chive Biscuit cubes out on a baking...

View full recipe at SpringPad

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