Roast Turkey Thighs with Corn Bread Stuffing

Name: Roast Turkey Thighs with Corn Bread Stuffing
Cuisine: United States
Ingredients: 1 pound fresh or canned chestnuts; ½ cup coarsely chopped dried cranberries; 2 cups crumbled Basic Corn Bread; 2 beaten eggs; 3 tablespoons chopped fresh sage; 2 tablespoons chopped fresh parsley; 1 cup Chicken Stock; 2 turkey thighs (about 374 pounds); Salt and freshly ground pepper; Salt and freshly ground pepper; 2 tablespoons butter; 4 medium shallots, minced; The turkey giblets, minced; 2 cups reduced Turkey Stock; ½ cup red wine

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

The Four Seasons Clift Hotel in San Francisco is open every year for Thanksgiving. Since most customers prefer white meat, chef Kelly Mills has developed this recipe for the kitchen staff. By boning out the thigh, a small roast is created that is easy to stuff and even easier to slice.

Ingredients

1 pound fresh or canned chestnuts
½ cup coarsely chopped dried cranberries
2

Americas
United States
San Francisco
Dinner

Method

If you are using fresh chestnuts, cut a slit in each one and place in a 2-quart saucepan. Cover with water, bring to a boil over medium heat, and cook for 20 minutes. Let the chestnuts cool in the cooking water until they can be handled. The chestnuts must be moist to be peeled. Remove both outer shell and the brown skin, then chop them coarsely. You should have about 2