CHESTNUT, ONION, AND CURRANT STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Currant Chestnut Gourmet Peanut Free Soy Free
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.
- If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes.
- Chop parsley. In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
- Garnish stuffing with parsley.
CHESTNUT, ONION, CURRANT STUFFING
This recipe is great for those who do not wish to use sausage in their stuffings. I got it from a Gourmet magazine 8 years ago.
Provided by Spamster
Categories < 4 Hours
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350°F.
- toast bread in a baking pan until just dry-15 to 20 minutes.
- cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
- simmer chestnuts in 2 cups of broth for 15 minutes.
- remove pan from heat and stir in currants.
- let mixture stand for 5 minutes.
- chop parsley.
- toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
- cool completely.
- preheat oven to 325°F.
- bake stuffing in a shallow baking dish for 45 minutes.
- garnish with parsley.
Nutrition Facts : Calories 180.7, Fat 8.5, SaturatedFat 5.1, Cholesterol 20.3, Sodium 224.1, Carbohydrate 24.4, Fiber 1.4, Sugar 9.4, Protein 2.9
CHESTNUT STUFFING
It wouldn't be Thanksgiving without a serving of my family's favorite stuffing. If you can't find jarred chestnuts at your grocery store, check gourmet cooking shops or order them online. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 21 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is softened., Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat., Transfer to a greased 13x9-in. and a greased 8-in. square baking dish. Bake, uncovered, 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 290 calories, Fat 16g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 503mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
CHESTNUT, ONION AND CORNBREAD STUFFING
If I could choose anything I wanted to do, it would be to have a chestnut farm. This is an absolutely awesome recipe -- and every time I make it, the bowl is picked half empty by everyone before I even get it into the oven. I posted my cornbread recipe "Perfect Cornbread" #96862, specifically for inclusion in this recipe. This was originally posted in Gourmet Magazine. It is not a quick recipe, but it is not difficult to make and is WELL worth the effort! Preparation time does not include making the cornbread recipe.
Provided by Pianolady
Categories Breads
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
- Cut cornbread into 1/2" cubes.
- In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
- Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
- In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened-- about 25 minutes.
- If using canned chestnuts, rinse and drain.
- In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
- In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
- (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
- To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
- For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
- Enjoy!
BEST CHESTNUT STUFFING
I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.
Provided by davidfitwe
Categories Long Grain Rice
Time 2h
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut slash in chestnuts with sharp knife.
- Roast on a baking sheet in 450 degree oven for 5-6 minutes (up to 15 minutes if needed); cool.
- Peel and coarsely chop.
- In a large skillet cook beef, sausage, onion, and celery till meat is browned and vegetables are tender.
- Drain off fat.
- Add 3 Cups of broth, chestnuts, uncooked rice, raisins, nuts, drippings, salt, cinnamon, and pepper.
- Cover, simmer 30 minutes or until rice is cooked stir to prevent burning.
- Remove from heat.
- Combine remaining 1/2 c broth and eggs; stir into meat mixture.
- Bake covered in a 3 qt casserole at 325 degrees for 30-35 minutes.
Nutrition Facts : Calories 1195.9, Fat 50.6, SaturatedFat 16.2, Cholesterol 261.9, Sodium 1150.2, Carbohydrate 125.3, Fiber 5.6, Sugar 24.6, Protein 59.9
CARAMELIZED ONION AND CHESTNUT STUFFING
Categories Egg Onion Side Bake Sauté Thanksgiving Stuffing/Dressing Rosemary Fall Chestnut Parsley Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.
- Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
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
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