Roasted Vegetable And Chestnut Stuffing Food

CHESTNUT AND CRANBERRY STUFFING / DRESSING

Chestnut and Cranberry Stuffing / Dressing image

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

Ingredients

6 cups torn bite-size pieces of day-old homemade-style white bread, lightly oven toasted
4 ounces cooked breakfast sausage, crumbled
3 tablespoons unsalted butter
2 onions, diced
4 celery ribs, diced
1 carrot, shredded
3 tablespoons minced fresh sage leaves
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaf
8 ounces presoaked dried cranberries
1 (10 ounce) jar peeled whole roasted chestnuts, coarsely chopped
1/2 cup finely chopped fresh parsley leaves
1 cup vegetable stock or 1 cup giblet stock
2 large eggs, beaten to blend

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

ROASTED VEGETABLE AND CHESTNUT STUFFING

Roasted Vegetable and Chestnut Stuffing image

Categories Vegetable Side Bake Roast Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit Peanut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
Nonstick vegetable oil spray
1 pound onions, cut into 3/4-inch pieces
4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
2 large red bell peppers, cut into 3/4-inch pieces
1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
3 tablespoons chopped fresh rosemary
10 tablespoons butter, melted
2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups)
1/2 cup chopped fresh parsley
2 large eggs
Canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Place bread in large roasting pan. Bake until golden, stirring occasionally, about 15 minutes. Transfer bread to very large bowl; cool. Maintain oven temperature.
Spray 2 large rimmed baking sheets with nonstick spray. Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat. Sprinkle generously with salt and pepper. Divide vegetable mixture between prepared baking sheets. Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.
Add roasted vegetables to bowl with bread. Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

ROASTED CHESTNUT AND MUSHROOM STUFFING

Roasted Chestnut and Mushroom Stuffing image

So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -

Provided by Chef mariajane

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup butter
1 cup onion, diced
2 stalks celery, diced
2 cups mushrooms, sliced (portobello or button)
2 cups chestnuts, roasted, diced
1 potato, medium, grated
1 carrot, medium, grated
6 cups multigrain bread, cubed, day-old
1 tablespoon summer savory
1 tablespoon dried parsley
1 tablespoon dried sage
1/2 cup vegetable stock

Steps:

Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.

Nutrition Facts : Calories 143.5, Fat 10.5, SaturatedFat 6.6, Cholesterol 27.1, Sodium 113.4, Carbohydrate 11.7, Fiber 2.5, Sugar 2.6, Protein 2.2

ROASTED CHESTNUT SAUSAGE DRESSING

Roasted Chestnut Sausage Dressing image

Provided by Tyler Florence

Categories side-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Steps:

Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

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