Recipes
Roasted Chestnut Dressing
Sky High
One of Editor Kathy Becker’s favorite dining experiences while on her Chicago tour was dinner and lunch at The Signature Room at the 95th, in the 100-floor John Hancock Center (signatureroom.com). The restaurant is a great way to see the city skyline while also enjoying fine dining. In a true “it’s a small world” story, Becker learned that she had a connection to Executive Chef Patrick Sheerin through her parents’ yacht club on Paw Paw Lake in Michigan. Sheerin’s wife, Julie Jovan-Sheerin, is the former commodore of the club.
The Signature Room's Executive Chef Patrick Sheerin selects only the best in local produce.
Be sure not to miss this dining experience (make reservations, it’s a popular place) for lunch or dinner, and take in the stunning views of the city.
Until you can get there, you can try one of Sheerin’s recipes, which is perfect for a Thanksgiving feast.
Roasted Chestnut Dressing
(serves 4-6)
2 dozen chestnuts, shelled
3 stalks celery, finely diced
1 large white onion, finely diced
1 clove garlic, finely diced
1 tablespoon fresh sage, finely chopped
1 stick (1/2 cup) unsalted butter
2 large French baguettes, diced
1 cup chicken stock
2 whole eggs
salt and pepper
Method:
Preheat oven to 325 degrees for 10 minutes.
Place the chestnuts on a baking sheet; bake at 325 degrees for 10 minutes. In a medium saucepan, sauté the celery, onion, garlic and sage in butter over medium heat. Place in a large bowl and add bread, chicken stock, roasted chestnuts and eggs. Mix well. Season with salt and pepper. Increase oven to 350 degrees. Place mixture in a greased baking dish, cover with foil and bake for 15 minutes. Remove foil and brown in oven five additional minutes.
