Squash Chestnut And Brioche Stuffing Food

BRIOCHE CHESTNUT STUFFING

Steps:

• Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They'll be ready when they feel stale to the touch but haven't taken on any color.)
• Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don't wash the baking dish; you'll use it again for the stuffing.)
• In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.
• In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.
• Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

SQUASH, CHESTNUT, AND BRIOCHE STUFFING

Steps:

• Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
• Melt butter in a large straight-sided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

Steps:

• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

BRIOCHE STUFFING WITH CHESTNUTS AND FIGS

Steps:

• Dice brioche into a medium-fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
• Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
• In a second sauté pan, melt the remaining butter and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
• Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.

BRIOCHE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
• Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the oregano and sage. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked sausage mixture.
• Pour the egg mixture over the bread and sausage mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

YELLOW SQUASH AND STUFFING CASSEROLE

Steps:

• Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
• Drain well.
• Mix in soup, sour cream, salt and pepper.
• Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
• Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
• Bake in a 350-degree oven for 30 minutes, until golden brown.

AWESOME SQUASH CASSEROLE WITH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add yellow squash, zucchini, onion, and corn; saute until vegetables are just starting to wilt, about 5 minutes.
• Meanwhile, combine stuffing, Parmesan cheese, egg, pepper, and salt in a casserole dish; mix with a fork until combined. Add sauteed vegetables and mix until combined. Cover with a lid or aluminum foil.
• Bake in the preheated oven until bubbly, 30 to 40 minutes.

BUTTERNUT SQUASH DRESSING

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

SQUASH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a medium bowl, mix the squash, cream of celery soup, and onion.
• Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
• Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

WILD RICE, CHESTNUT & SQUASH STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
• Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.