Chestnut Stuffing Recipe 45 Food

CHESTNUT STUFFING

Steps:

• With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
• In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
• Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

CHESTNUT STUFFING

Steps:

• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.
• Soak the stale bread in the milk in a large bowl for 20 minutes.
• Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.
• Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well.
• Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.

BEST CHESTNUT STUFFING

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.

CHESTNUT STUFFING

Steps:

• Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
• Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
• Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
• Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes

PANCETTA AND CHESTNUT STUFFING

Steps:

• Heat chicken stock in a small pot to a low simmer, then set aside over low heat.
• Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat.
• Let stand for 45 minutes, allowing the bread to absorb all of the flavor.
• Preheat the oven to 350 degrees F.
• If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives.

CHESTNUT STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
• Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
• In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
• Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.

GRAIN-FREE CHESTNUT BACON STUFFING

Steps:

• Chestnut Purée: If using fresh chestnuts, peel them as follows: with a very sharp knife, carefully cut each shell from top to bottom along one side. For large chestnuts, remove a 1/8 inch strip by making a second parallel cut. Place the chestnuts in a saucepan, cover with cold water, and bring to boiling. Boil for one minute. Remove from saucepan from heat, but do not drain. Take a couple chestnuts at a time, and peel the shells and the inner skin. They are butter colored when properly peeled. For large chestnuts it may be difficult/impossible to remove the inner skin -- just scrub them to get a reasonable amount off.
• Place the chestnuts in a saucepan, along with celery stalks and herbs. If using dried herbs wrap them in cheesecloth to form an herb bouquet.
• Pour in the beef stock, and enough water to cover the chestnuts by about an inch. Simmer uncovered for 45 minutes. At this point you can skip below and begin preparing the Meat Stuffing portion of this recipe.
• Drain immediately, reserving the chestnut cooking liquid.
• Remove the celery, and herbs/herb bouquet.
• Place the chestnuts in a food processor. Run for several seconds until coarsely ground. Add the heavy cream and run for several seconds until evenly mixed.
• The mixture should be spreadable but retain a crunchy texture. If too dry, carefully add the reserved cooking liquid one tablespoon at a time. You don't want baby-food texture, so don't over do it.
• Adjust salt and pepper to taste. A little sugar if needed. Cover and set aside.
• Meat Stuffing: slowly cook the finely chopped onions with the butter in a large skillet until tender, but not browned. Probably 8 minutes or so.
• Transfer onions to a large mixing bowl. There should be a little butter left in the skillet -- add more if needed.
• Pour the wine or cognac into the warm skillet. Boil down to about half the volume. Transfer to mixing bowl. Scrap out any bubbly sugar too. Note: even a bourbon liqueur should work well -- you want something with plenty of sugar and a decent flavor, not necessarily a high price.
• Add all the remaining ingredients to the mixing bowl, and beat thoroughly. Don't use your hands -- the goal is mixed not mushed.
• (Optional: the Meat Stuffing and the completed Chestnut Purée can be separately refrigerated at this point. I'd say a day in advance would be safe.).
• Assembly: the original recipe had everything assembled and cooked inside a goose. I prefer cooking stuffing in a separate pan. Adjust the following steps as suits your preference.
• Preheat oven to 450 degrees Fahrenheit.
• Grease a shallow casserole or gratin. Starting with the Meat Stuffing, layer the ingredients in the casserole. I found that meat-chestnut-meat-chestnut-meat worked well. Specifically, my ratios went something like 40% of the meat, half the purée, 40% of the meat, the remaining half of the purée, the remaining 20% of the meat as a crumble-topping.
• (Pro tip: here's an easy way to estimate the 40-40-20% ratio. Evenly distribute the meat in the skillet -- no big hills or valleys. Now, imagine the skillet is the face of a clock. The portion between "noon" and 25 minutes past the hour is about 40% of the material. Likewise, the portion between 25 minutes past the hour and 10 minutes before the hour is the next 40%. The final portion between 10 minutes before the hour and noon is the last 20%.).
• Brown the casserole in the hot oven for 20 to 25 minutes. The top should be brown, and any exposed bacon should be approaching crumbly.
• Alternately, if the Chestnut Purée and Meat Stuffing ingredients were refrigerated prior to final assembly, start with a 350 oven. Assemble as above, Heat the casserole for 20 minutes. Advance the oven to 450, and brown for 10-15 minutes, checking frequently.

CHESTNUT, ONION AND CORNBREAD STUFFING

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!

CHESTNUT STUFFING

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.

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

Steps:

• mix together the sausage meat and chestnut puree.
• at all the parsley finely chopped.
• add salt and pepper.
• very finely chop the 2 onions and add.
• finely chop 2 cloves of garlic and add.
• crush 2 cloves of garlic and add.
• mix the stuffing together with your hands untill it is all one colour.

STOVE TOP CHESTNUT STUFFING

Steps:

• Melt 2 tablespoons of butter in a saucepan.
• Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
• Add the chestnuts and mushrooms and saute for 2-3 minutes.
• Add the water and remaining margarine, bring to a boil.
• Stir in the bag of stuffing and mix well.
• Cover, remove from heat and let stand 5 minutes.