Roasted Chestnut Sausage Dressing Food

CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
• Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
• Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
• Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
• Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
• In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
• In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
• Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

FOODCHANNEL EDITOR

Steps:

• 1 Spread the bread out on a baking sheet and let dry overnight. 2 Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. 3 In a large fry pan over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. 4 In the same pan, brown the sausage and beef, stirring and crumbling with a fork, until cooked through, about 10 minutes. Using the slotted spoon, transfer the meat to the bowl with the onion mixture. 5 In another large bowl, toss the bread with the milk until well blended. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes. 6 Add the onion-meat mixture, the chestnuts, parsley and thyme to the bowl with the bread. Season with salt and pepper and stir to mix well. 7 Transfer the dressing to the prepared baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 10 to 12. 8 Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 pounds or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 pounds, add 1 hour to the total roasting time.

CHESTNUT DRESSING

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.

CHESTNUT-AND-SAUSAGE STUFFING

Steps:

• Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
• Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
• Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
• Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
• To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

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.

SAUSAGE WATER CHESTNUT DRESSING/STUFFING

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

AWESOME CORNBREAD DRESSING WITH ROASTED CHESTNUT AND SAUSAGE

Steps:

• Preheat oven to 375F and butter a 9x11 baking dish.
• Puree the carrot, onion, and sage in a food processor until you have a fine pulp.
• Brown the sausage in a large skillet with a little extra virgin olive oil over medium heat.
• Once the meat has browned nicely and the fat has rendered, remove with a slotted spoon and place in a large mixing bowl.
• Add the vegetable pulp to the skillet and saute until most of the moisture has evaporated.
• Season with salt and pepper.
• Add the cooked vegetables to the mixing bowl along with the sausage, cornbread, and roasted chestnuts.
• In a separate bowl mix the chicken stock, cream, and egg.
• Add this mixture to the large mixing bowl, season with more salt and pepper and fold everything together.
• Pour into the baking dish and bake for 30-35 minutes, or until the dressing is golden brown. (Tent with foil if it browns too early).

CHESTNUT SAUSAGE STUFFING

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.

CHESTNUT SAUSAGE STUFFING

Steps:

• Make a gash in the side of each chestnut. Cover with water and bring to boil. Simmer for 10 minutes. Drain and peel the chestnuts while they are still hot (do this using rubber gloves to protect your hands). Simmer the chestnuts in the chicken stock until tender (about 20 minutes). Drain, reserving the stock.
• Meanwhile, soften the onions in the butter. In a separate pan, brown the sausage meat, crumbling it with a fork as it cooks. Drain on paper towels.
• Soak the bread crumbs in milk for 10 minutes and squeeze dry. Place the bread crumbs in a large bowl. Add the thyme, sage, parsley, Cognac and cooked sausage meat. Add the eggs and mix thoroughly.
• Chop the chestnuts coarsely and add them to the mixture. Moisten with a half-cup of chicken stock or a little more if the mixture seems very dry. Season to taste with salt and pepper.

CHESTNUT AND SAUSAGE STUFFING

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.

CHESTNUT AND SAUSAGE STUFFING

Steps:

• Let the bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of the shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil the chestnuts 2 minutes; remove the pot from the heat. Remove the chestnuts with a slotted spoon; peel away the shells. Quarter the nut-meat; transfer to a large bowl. Add the bread.
• Preheat the oven to 350°F. Split the sausages; scrape the meat into a large sauté pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add the oil; swirl the pan. Add the onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes. Add to the bread mixture.
• Add the wine to the pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until the wine is reduced by half. Add to the bread mixture.
• Add the stock to the bread mixture; toss. Add the thyme, sage, and parsley. Add the salt, and season with pepper. Stir in the eggs.
• To bake the stuffing: Place the stuffing in a buttered 9 × 13-inch baking dish; cover with foil. Bake 30 minutes; remove the foil. Bake until golden brown, about 25 minutes. To cook in a turkey: Stuff as directed (page 379). Place remaining 5 cups stuffing in a buttered 8-inch-square baking dish; bake as directed above.