BACON STUFFING WITH RADICCHIO AND CHESTNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time P1DT1h10m
Yield 6 to 8 minutes
Number Of Ingredients 13
Steps:
- Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing.
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Heat the broth in a small saucepan over medium-low heat.
- Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio.
- Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened.
- Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes.
CHESTNUT AND BACON DRESSING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Fall Chestnut Parsley Gourmet
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F. and butter a 4-quart baking dish.
- In a shallow baking pan arrange bread pieces in one layer and bake in middle of oven, stirring occasionally, until pale golden, about 20 minutes. Transfer bread to a large bowl.
- In a large skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to bread. To fat in skillet add butter, onions, celery, and rosemary and cook over moderately low heat, stirring occasionally, until vegetables are softened. Add chestnuts and cook, stirring, 1 minute. Add mixture to bread, tossing well, and stir in parsley and salt and pepper to taste. Transfer dressing to baking dish. Dressing may be made 1 day ahead and chilled, covered.
- Drizzle dressing with stock or broth and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.)
CHESTNUT STUFFING
If you love stuffing don't just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour and perfect for Christmas.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
- Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. Stuff into the neck end of the turkey, or spoon into oiled muffin tins (half-fill to make 8 servings) and bake for 30 mins alongside the turkey.
Nutrition Facts : Calories 262 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.29 milligram of sodium
CHESTNUT, BACON & CRANBERRY STUFFING
This festive stuffing brings together all the trimmings in one gorgeous mass
Provided by Good Food team
Categories Side dish
Time 1h20m
Yield Makes 24 stuffing balls
Number Of Ingredients 12
Steps:
- Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
- Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
- To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
PRUNE AND CHESTNUT STUFFING
Provided by Moira Hodgson
Categories side dish
Time 2h
Yield Stuffing for an 8- to 10-pound goose
Number Of Ingredients 11
Steps:
- Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
- Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
- Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams
CHESTNUT, PRUNE & PANCETTA STUFFING
From Gourmet, November 2006 - stashed here for Christmas, not going to be cold enough here at Thanksgiving to do this justice! Thinking nice armagnac appertif & a prune & armagnac mousse to finish would be lovely accompaniments to a roasted turkey, trio of roasted ducks or even a roast goose stuffed with this if gets cold enough! If pancetta is too expensive I may likely substitute some NC/VA country cured ham for the pancetta. Update to follow...
Provided by Busters friend
Categories Winter
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
- Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
- Stir in sage, salt, and pepper and cook 1 minute.
- Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
- Whisk together stock and eggs, then stir into bread mixture until combined well.
- Transfer to 4 quart wide baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
- Cooks' notes:.
- • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
- • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.
Nutrition Facts : Calories 481.8, Fat 12.5, SaturatedFat 6, Cholesterol 90.8, Sodium 683.9, Carbohydrate 84.1, Fiber 7.9, Sugar 19.8, Protein 10.3
CHESTNUT, PRUNE, AND PANCETTA STUFFING
Categories Fruit Herb Nut Pork Side Christmas Thanksgiving Stuffing/Dressing Prune Fall Winter Chestnut Gourmet Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
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BACON AND CHESTNUT STUFFING | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 1 hr 20 minsCategory Main CourseCalories 480 per serving
- Preheat the oven to 375 degrees F. Heat the broth in a small sauce pan over medium low heat. Butter a 9×13 baking dish and set aside.
- Add the bacon to a large skillet and place over medium heat. Cook, stirring often until almost browned and crispy, about 10 minutes. At that point, stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the rosemary, radicchio and chestnuts.
- Place the bread cubes in a large bowl and add the vegetable mixture to the bowl along with 1 cup of parmesan cheese and the egg. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened. Pour the mixture into the prepared pan and top with the remaining ½ cup parmesan. Dot with butter and cover with foil. Bake for 30 minutes covered and an additional 20 minutes uncovered until browned and crispy on top and warm all the way through.
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