(Savory Spinach Artichoke Stuffing)
Thanksgiving Dinner would not be complete without Emeril Lagasse's Spinach Artichoke Stuffing! The RQ's Court has been enjoying this unusual and flavorful stuffing for over a decade!
A Slightly Unusual Menu for Thanksgiving Dinner-
Quinoa Stuffed Peppers (vegan)
Spinach Artichoke Stuffing w/ Brie (vegan opt)
Brussels Sprouts with Chestnuts (vegan)
Mashed Potatoes (vegan opt)
Cranberry Pear Sauce (vegan)
Carrot Cake w/ Cashew Cream Frosting (vegan)
Brussels Sprouts with Chestnuts (stovetop)
Brussels Sprouts (2 stalks/1 pound)
Butternut Squash (1/2" chunks)
Yellow Onion, chopped
Chestnuts (2 dozen)*
Olive Oil, 1/4 cup
Broth (chicken/veggie) up to 1 and 1/2 cups
Orange Juice, fresh, about one cup (1/3 used for soaking raisins if using)
Golden Raisins, 1/4 cup (opt; soaked for 30 min in 1/3 cup orange juice)
Salt & Pepper
NOTE: If the vegetables and chestnuts are prepared ahead this side takes 45 minutes to an hour to cook on the stove. Also note, if using golden raisins, the cup of juice required for the recipe includes the juice used to soak the raisins. All the juice ends up in the dish! If not using freshly squeezed the cook may choose to use less as store-bought juice can be overly sweet.
Par boil brussels sprouts about 5 minutes, strain and set aside. Heat olive oil over med heat, add onions and sauté about 5 minutes. Add squash and continue sautéing about 5 minutes. Add 3/4 cup of broth and bring to a boil, cover and simmer for 3-5 minutes. Remove lid and add brussels sprouts, chestnuts, raisins, orange juice, salt & pepper. Increase heat to medium and cook and additional 10-15 minutes or until sprouts and squash are tender but not mushy. Use as much of the remaining broth as needed to prevent burning.
*Chestnuts-Cut chestnuts in half with a chef's knife, parboil 2-3 minutes. Drain and peel when cool enough to handle. Spring-loaded or needle-nose pliers are great for popping the meat from the half shell! Thanks to Badgersett Farms for the tip!