Holiday Stuffing

The Skagit Challenge - how many Skagit Valley growers and producers are in your holiday meal? This recipe includes one baker and four farmers. With over 80 commercial crops grown in the rich, alluvial soils of the valley, take your pick throughout the entire year. Here, chestnuts grown in Mount Vernon are the star ingredient, making this stuffing a family favorite on any holiday table. 

INGREDIENTS 

• 1 package Sauk Farm dried apples or 1½ cups of Bow Hill Blueberries dried 
• blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 1 cup apple cider (white wine or stock can be substituted) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 1 pound of Lazy Squirrel Nut Farm chestnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 1 Boldly Grown Farm delicata squash ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 1 large onion, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 2 ribs celery, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 3 garlic cloves ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 2 tablespoons parsley ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 2 teaspoons chopped fresh rosemary ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 2 cups vegetable or chicken stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• 1 package Breadfarm stuffing cubes ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• ¼ cup olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 
• 1½ tsp kosher salt  

INSTRUCTIONS⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 

1. Heat oven to 400 Fº. ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
2. Bring apple cider to a boil, then add dried fruit. Cover and remove from heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
3. Score chestnuts with an X on the round side. Soak in water for 1-2 minutes. Spread scored-side-up on a pan. Roast 15-18 minutes. Peel once cool to the touch, halving the large ones. ⠀⠀⠀ ⠀⠀⠀⠀ 
4. Remove seeds and slice the delicata squash into ½” strips lengthwise. Cut the strips into thirds. Toss with olive oil and ½ teaspoon salt. Roast until lightly browned, 20-25 minutes. Cool. ⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
5. Meanwhile, pour 2 tablespoons of olive oil in the bottom of a large cast iron enamel pot. Add onions, celery, and 1 teaspoon salt. Cover and sweat over medium-low heat until soft. Remove the lid and add garlic, fresh herbs, squash, reconstituted fruit (plus liquid), chestnuts, and bread cubes. Pour in the stock and toss to combine. Drizzle with the remaining olive oil. ⠀⠀ 
6. Reduce oven to 350 Fº. Bake covered for 30 minutes. Remove the lid. Bake another 10 minutes to brown the top. ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
7. Feast!  

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