Tinas Mushroom And Water Chestnut Stuffing Food

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
• Melt 2 tablespoons of butter in a large heavy 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 plate lined with a paper towel.
• Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
• In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
• Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

MUSHROOM AND WATER CHESTNUT STUFFING

Steps:

• Preheat skillet over medium high heat with 2 tbsp EVOO. Add chopped mushrooms and brown 5 miinutes stirring frequently. Add salt and pepper to taste. Add celery and water chestnuts and continue to cook until veggies are tender about 5 minutes. Add scallions, poultry seasonings and parsley. Cut bread into cubes and add to skillet. Moisten stuffing with 1 cup broth.

CHESTNUT AND WILD MUSHROOM STUFFING

Steps:

• Preheat oven to 350°F.
• Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
• Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
• On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
• In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
• Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
• In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

MUSHROOM & CHESTNUT STUFFING

Steps:

• To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
• In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
• Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
• Beat egg and milk together and pour over cubed bread.
• Drizzle bread with warm broth and toss to ensure even coverage.
• Toss through cooked mixture gentle with your hands to coat everything well.
• Set aside to cool.
• Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

CHESTNUT, MUSHROOM AND RICE STUFFING

Steps:

• For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
• In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
• Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
• Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
• Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
• Add rice, chestnuts and parsley to skillet mixture and let cool completely.
• Toss the mixture with eggs until well combined.
• IF YOU WANT TO COOK THIS IN THE BIRD:.
• Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
• Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
• Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
• Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.

CHESTNUT STUFFED MUSHROOMS

Steps:

• Heat oven to 200°C.
• Cut the onions in half horizontally making sure the root is at the bottom. Trim the root and top to make the onions stand up.
• Using a sharp knife remove the centre parts from the onions leaving 3 good layers to make an onion "cup".
• Place the onions in a casserole dish and brush with olive oil.
• In a pan heat the tbsp olive oil and the butter and fry the celery, garlic and the cuttings from the onion centres. Cover the pan and cook for 15 minutes so soft but not browned.
• Add the chestnuts to the onion mixture breaking them up slightly. Add thyme and polenta and stir together.
• Place the onion mixture into the cups, packing them well. Bake for 30 minutes until the cups are tender (this may vary depending on the size of onion used) If the stuffing seems to be drying cover with foil.
• While the onions are cooking make the gravy. Place the mushrooms in a saucepan with the stock and bring to the boil. Remove from heat and leave to soak for 15 minutes. After 15 minutes remove and chop the mushrooms.
• Fry the onion in the olive oil for 10 minutes until golden. Add the mushrooms and garlic and fry for a further 2 minutes.
• Add flour and mix well. Add the soy and the stock and cook until thickened.
• You can either puree the gravy or leave chunky.
• Simmer the gravy for 10 minutes and serve poured over the baked onions.

TUNA-STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
• Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.