Steps to Prepare Gordon Ramsay Sweet Potato and Chestnut Stuffing / Dressing

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato and chestnut stuffing / dressing. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sweet Potato and Chestnut Stuffing / Dressing is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Sweet Potato and Chestnut Stuffing / Dressing is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet potato and chestnut stuffing / dressing using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Potato and Chestnut Stuffing / Dressing:

1. Make ready 10-15 large, fresh chestnuts (250-350 g)
2. Make ready 1 medium sweet potato/yam
3. Prepare 1/2 large French baguette or a smaller one about 40 cm (it was 200 g by weight)
4. Make ready 1 stalk celery
5. Prepare 1/2 onion
6. Prepare 2 Tbsp butter or olive oil
7. Make ready 1 Tbsp rubbed sage
8. Prepare 2 tsp fresh or dry rosemary (optional)
9. Prepare 240 ml (1 cup) Vegetable or chicken stock, more if needed
10. Get to taste salt & pepper

Instructions to make Sweet Potato and Chestnut Stuffing / Dressing:

1. If possible, let the baguette dry out a day in advance. Cut into cubes, put in a try and over with a cloth for 12-24 hours. Alternatively, just dry them out in an oven by spreading the bread cubes out on a baking sheet and baking for 10-15 minutes at 300°F/150°C or until dry. Turn them a couple times during the baking.
2. Preheat oven to oven at 400°F/200°C. Cut an X in each chestnut.
3. Roast in an oven for 15 minutes. Let cool until you can touch them and then peel and chop. OR you can boil for 20 minutes, drain, let cool and then peel.
4. Chop onion and celery into small pieces. Cut the sweet potato into small cubes.
5. In a sauce pan or frying pan, melt the butter (or heat olive oil) and saute the sweet potato, celery and onion until soft but not brown.
6. Add the chopped sage, rosemary and a couple sprinkles of salt & pepper and cook for another 2-3 minutes.
7. Add 120 ml (1/2 cup) broth, bring to a simmer and cook for 5-7 minutes until sweet potatoes are soft and the broth is absorbed.
8. Put the bread cubes in a bowl and add enough broth to moisten them - about 120 ml (1/2 cup).
9. Add chestnuts then toss with the sweet potato, onion and celery mix.
10. Preheat oven to 350°F/180°C. Spread everything in a casserole dish or baking pan with sides. If you like your stuffing to be more "juicy" and moist, you may want to add more broth to the pan so there's extra for the bread to soak up.
11. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 25-30 minutes until slightly browned at the top.

So that is going to wrap this up for this special food sweet potato and chestnut stuffing / dressing recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!