Brown Butter Dressing With Chestnut Honey Food

CHESTNUT DRESSING

Chestnut Dressing image

I enjoyed this stuffing when I spent my first Thanksgiving with my husband, Mike. It's a family recipe his mother has been making for years. Italian seasoning and chestnuts add flavor and texture. -Sharon Brunner, Mohnton, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 18 servings (1/2 cup each).

Number Of Ingredients 6

Ingredients

4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups butter, cubed
3 cups chestnuts, shelled and coarsely chopped
3 tablespoons Italian seasoning
10 slices Italian bread (3/4 inch thick), cubed

Steps:

In a large skillet, saute celery and onion in butter until tender. Add chestnuts and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bread cubes and stir to coat., Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes until golden brown.

Nutrition Facts : Calories 223 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

BROWN BUTTER DRESSING WITH CHESTNUT HONEY

Brown Butter Dressing with Chestnut Honey image

I created this recipe after tasting Italian chestnut honey. It has a haunting, slightly bitter flavor that might not be for everyone. But for me it was a revelation, not unlike the first time I tasted arugula or an artichoke. Up to that point, honey was honey. But this honey smelled as earthy as a barnyard-I went running through my restaurant having people taste and smell it. In this dressing, I pair it with the rich, nutty flavor of brown butter, which mellows the honey's sharp edges. Because of the brown butter, this dressing works best with a warm salad. Try it with diced roasted butternut squash; thick slices of grilled onion alongside roasted chicken; or a lightly wilted spinach salad with bacon, apples, and chopped hazelnuts.

Yield makes about 3/4 cup or 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 tablespoon finely chopped shallots
2 tablespoons apple cider vinegar
1 teaspoon chestnut honey
1/2 cup olive oil
Salt

Steps:

Melt the butter in a small saucepan. Swirl the pan over medium heat until the foam subsides and turns a nutty brown color. Remove from heat; cool. Place the shallots, vinegar, and honey in a medium mixing bowl and whisk to dissolve honey. Whisk in the brown butter and olive oil, and season with salt.

SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING

Spinach Salad with Honey-Brown Butter Dressing image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tablespoons butter
1 shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons honey
Salt and freshly ground black pepper
6 loosely packed cups baby spinach

Steps:

Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

EASY CORNBREAD-BROWN BUTTER STUFFING

Easy Cornbread-Brown Butter Stuffing image

For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.

Provided by Melissa Clark

Categories easy, stuffing and dressing, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
9 cups stale cornbread, crumbled into large chunks
1/3 cup thinly sliced scallions
2 large eggs
1 1/2 to 2 tablespoons chopped fresh sage or rosemary
3/4 teaspoon kosher salt
1/8 teaspoon chile powder
Black pepper, as needed
Turkey or chicken stock (optional)

Steps:

In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams

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Place bread cubes onto two baking sheets in single layer. Bake 15-20 minutes or until golden brown, stirring cubes and rotating pans in oven after 10 minutes. Remove from oven; set aside.
Meanwhile, melt remaining butter in medium saucepan over medium-low heat until browned, swirling butter in pan to ensure even cooking. Butter will begin to foam; watch closely. Butter is browned when deep golden brown and milk solids appear in bottom of pan. Remove from heat and transfer to heat-proof large bowl, making sure to scrape all the brown bits into bowl. Set aside.

Brown Butter Dressing With Chestnut Honey Food

CHESTNUT DRESSING

I enjoyed this stuffing when I spent my first Thanksgiving with my husband, Mike. It's a family recipe his mother has been making for years. Italian seasoning and chestnuts add flavor and texture. -Sharon Brunner, Mohnton, Pennsylvania

BROWN BUTTER DRESSING WITH CHESTNUT HONEY

SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING

EASY CORNBREAD-BROWN BUTTER STUFFING

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