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Today we make a tankskyve stuffing
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And we start with the chabat bread. The chestnuts, this, I was big already
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Make sure you got a nice knife, sharp, the points, that you got a cord, but only the skin, the chest nuts
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not go too deep. And you start over here like this, and it, like this
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You put an oven at 400 degree, and you cook for 20 minutes
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After you take it out, you leave a cloth like maybe three, four minutes like this
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After you squeeze a little bit of the skin and you... Look, it's a beautiful come
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It's just not enough. I do like this. After, I can jump easy with a knife. Look
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Okay, now we gotta start to prepare everything. We put alva oil
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Okay, the oil is hot, and we put the sausage. Now we saute the sausage nice, really good
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I use hot sausage, everybody knows I like my oil baby, and I like hot
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But you like sweet, go ahead. Okay, now the sausage is ready, and we put the onion
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Already it smells so good We can put the carrots and the celery the the same time And now this is got to cook We cook on love
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It was cooked about 10 minutes and now we got to leave a cool off
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and we want to prepare this. I got to mix together with chestnuts and the bread
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Momma me, look at this. and we mix a little bit of the eggs
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We put the heavy cream, chicken stock, salt, and a little black pepper
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I got my sage over here. Three leaves. We mix. We put right over here
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Okay, now this is cool off and we can mix everything together
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We give a little mix, but not mix too hard, because you don't want to break the best
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the bread. Okay, now we put lights on this beautiful dish over here
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Look at this, you got got over. 400 degrees. I cook for 25 minutes
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and for 10 minutes I put aluminum foil. All together, I cook for 45 minutes
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Ooh, it's really hot stuff. We leave a rest for 10 minutes
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It looks good. Really, really good taste. Make this, Salute, etching chin to everybody
