This classic Sweetbread Casserole transforms tender, pre-cooked sweetbreads into a luxurious main course. The rich, velvety sauce combines butter, flour, chicken stock, and earthy sliced mushrooms for deep flavor. Finished with a sprinkle of melted cheese and toasted breadcrumbs, it offers a delightful contrast of textures. Perfect for a special dinner or when you want to serve something sophisticated yet comforting. It pairs beautifully with steamed greens or roasted potatoes.
Sweetbread Casserole
Description
This classic Sweetbread Casserole transforms tender, pre-cooked sweetbreads into a luxurious main course. The rich, velvety sauce combines butter, flour, chicken stock, and earthy sliced mushrooms for deep flavor. Finished with a sprinkle of melted cheese and toasted breadcrumbs, it offers a delightful contrast of textures. Perfect for a special dinner or when you want to serve something sophisticated yet comforting.Ingredients
Directions
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If using raw sweetbreads, soak in cold water for 30 minutes, remove membranes, simmer in salted water with lemon slices for 15 minutes, then cool and chop. If using precooked sweetbreads, ensure they are chopped into bite-sized pieces.
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Melt butter in the top of a double boiler or a heavy saucepan over medium heat.
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Whisk in flour to form a smooth paste (roux) and cook for 1-2 minutes until bubbly.
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Slowly pour in the chicken stock while whisking constantly to prevent lumps.
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Add sliced mushrooms, water chestnuts (if using), parsley, salt, Accent, and pepper.
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Simmer gently until the sauce thickens and mushrooms are tender.
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In a separate bowl, beat together the eggs and heavy cream.
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Temper the egg mixture by slowly ladling some of the hot sauce into the eggs while whisking, then pour the egg mixture back into the saucepan.
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Stir constantly over low heat until the sauce is thick and creamy. Do not boil.
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Fold in the prepared sweetbreads until evenly coated.
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Pour the mixture into a buttered casserole dish.
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Mix breadcrumbs and grated cheese, then sprinkle evenly over the top.
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Bake in a preheated 275°F (135ðC) oven for 15 to 20 minutes, until the topping is golden and the casserole is heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 278.2kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 9.6g48%
- Cholesterol 85.7mg29%
- Sodium 145.8mg7%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 17.1g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sweetbread Preparation: Sweetbreads are delicate organs that benefit from soaking and simmering to remove impurities and tenderize. If buying them raw, always soak in cold water and simmer with lemon and salt before using. Precooked sweetbreads save time but still need gentle heating to avoid drying out.
Sauces and Temperatures: When adding eggs to a hot sauce, tempering is crucial to prevent curdling. Always add hot liquid to eggs slowly while whisking. Keep the heat low after adding eggs to ensure a smooth, creamy texture.
Storage: Precooked sweetbreads can be prepared in advance, cooled, and frozen for later use. The finished casserole can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven to maintain texture.
Variations: For a richer flavor, substitute some of the chicken stock with white wine. You can also add a pinch of nutmeg or thyme to the sauce for extra aroma.
