Thanksgiving Foie Gras Dressing is the chef/owner of annisa, an upscale contemporary American restaurant in New York City’s West Village and the chef/partner of Rickshaw Dumpling Bar, a fast-casual Asian restaurant in Chelsea.

Ingredients 

2 quarts stale plain French baguettes, bottom crusts

removed and diced (not sourdough)

1 large onion, diced

2 tablespoons butter

1/3 cup dried currants (or any dried red fruit such as

prunes or cranberries)

1/2 cup brandy

8 ounces foie gras mousse, roughly cubed

3-4 cups chicken stock (more or less, depending on

dryness of the bread)

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Method

1. In a small sauté pan, sweat the onion in the butter on medium low heat, stirring until soft and translucent, about 5 minutes.

2. Add to a bowl with the cubed bread.

3. Off the heat, place brandy and currants in the same sauté pan. Return to heat and bring to a boil.

4. Add this to the bowl as well.

5. Add remaining ingredients, stir, allowing bread to soak up the chicken stock. 

6. The bread should be quite wet, but no stock should pool at the bottom you may need to let the mixture sit a bit, then stir again so that the bread soaks up the liquid. Add more stock as necessary.

7. Taste and adjust seasonings.

8. P lace in a shallow baking dish and bake at 375 degrees until golden brown and crispy on the top, about 45 minutes. Serve in the baking dish