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
CHESTNUT AND CRANBERRY DRESSING
Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
- In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
- In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
- If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
- In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
- Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.
CHESTNUT AND SAUSAGE STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Sausage Cognac/Armagnac Fall Sage Chestnut Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
- While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
- Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
CORN BREAD AND CHESTNUT STUFFING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
- Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
- Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
CHESTNUT STUFFING
It's definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry's chestnut version with apricots is a winner. This recipe is easily doubled.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
- Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
- Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
- In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
- Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
CHESTNUT AND CRANBERRY STUFFING / DRESSING
This can be prepared to stuff or made in a casserole. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Or make in mini muffin pan and bake for 15-18 minutes making a nice appetizer. Or regular sized muffin pan for 20 minutes as a dressing side.
Provided by Rita1652
Categories Pork
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Place bread and sausage in to a large bowl.
- In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
- Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
- Mix in eggs.
- The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
- Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
- Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.
Nutrition Facts : Calories 127.3, Fat 4.7, SaturatedFat 2, Cholesterol 27.9, Sodium 132.7, Carbohydrate 17.6, Fiber 2.1, Sugar 3.4, Protein 3.8
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
CHESTNUT & CRANBERRY ROLL
Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice
Provided by Jane Hornby
Categories Dinner
Time 1h30m
Yield Makes 2 rolls, each cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
- Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
- To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
- Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium
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