Gesier, Chestnut and Chanterelles Stuffing Recipe

Name: Gesier, Chestnut and Chanterelles Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts Batard bread, crust removed, cut into 1.5 inch cubes; 4 eggs; 2 cups celery , cut into 3/4 inch squares; 2 cups onion, cut into 3/4 inch squares; 2 cups leeks, cut into 3/4 inch squares; 4 lbs chanterelles, cleaned and sliced; 3 tablespoons butter; 3 pounds chestnuts, roasted and peeled; 1/2 cup chopped parsley; 2 pound gizzards (duck, chicken or turkey); 3 cups rendered duck fat; 3 sprigs of thyme; 4 cloves garlic, lightly crushed

Servings: persons

3 quarts Batard bread, crust removed, cut into 1.5 inch cubes
4 eggs
2 cups celery , cut into 3/4 inch squares
2 cups onion, cut into 3/4 inch squares
2 cups leeks, cut into 3/4 inch squares
4 lbs chanterelles, cleaned and sliced
3 tablespoons butter
3 pounds chestnuts, roasted and peeled
1/2 cup chopped parsley
2 pound gizzards (duck, chicken or turkey)
3 cups rendered duck fat
3 sprigs of thyme
4 cloves garlic, lightly crushed

1
Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat.
2
Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
3
In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
4
Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
5
Roughly chop the chestnuts and add to the mixture.
6
Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
7
Add the Italian parsley.
8
Mix everything together very well and taste for seasoning, add salt and pepper as necessary
9
Beat the egg well and add to the mixture, mix together very well.
10
Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.
11
Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours.
12
Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
13
Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 quarts Batard bread, crust removed, cut into 1.5 inch cubes, 4 eggs, 2 cups celery , cut into 3/4 inch squares, 2 cups onion, cut into 3/4 inch squares, and more.

Yes, Gesier, Chestnut and Chanterelles Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gesier, Chestnut and Chanterelles Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions