TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE
As recepies change over the centuries,and convenience stuffing "mixes" become more readily available,,,I thought I would put up the traditional English chestnut stuffing recipe for turkey and goose- just remember to 3 parts COOK the goose first,well draining the cavity-and save the lovely goose fat for your roast potatoes, This IS hard-as stuffing a partially cooked bird has no "give" in it-and burns your hands-so hold it in kitchen paper!, If you DONT pre-cook the goose,the stuffing fills with fat-so don't try it! It DOES keep a turkey lovely and moist,but add the cooking time for the weight of the stuffing accordingly-or alternately (tho' not as tastey) cook the stuffing seperately in a tin,or in balls for an hour.
Provided by traceyannehall
Categories One Dish Meal
Time 1h45m
Yield 1 turkey-goose, 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 5858.6, Fat 273.2, SaturatedFat 86, Cholesterol 653.8, Sodium 6135.5, Carbohydrate 660, Fiber 6.6, Sugar 10.4, Protein 182.8
CRANBERRY AND APRICOT STUFFING FOR TURKEY OR CHICKEN
Make and share this Cranberry and Apricot Stuffing for Turkey or Chicken recipe from Food.com.
Provided by djmastermum
Categories Whole Turkey
Time 13m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients well.
- Spoon into turkey yor chicken!
TURKEY SAUSAGE AND CHESTNUT STUFFING
This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.
Provided by Julesong
Categories Apple
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
- Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
- Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
- In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
- Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
- Sprinkle over the remaining Parmesan, and dot with the butter pieces.
- Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.
Nutrition Facts : Calories 767, Fat 37.5, SaturatedFat 15.6, Cholesterol 127, Sodium 2721.7, Carbohydrate 74.2, Fiber 5, Sugar 14.1, Protein 32.5
BEST CHESTNUT STUFFING
I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.
Provided by davidfitwe
Categories Long Grain Rice
Time 2h
Yield 9 cups, 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1195.9, Fat 50.6, SaturatedFat 16.2, Cholesterol 261.9, Sodium 1150.2, Carbohydrate 125.3, Fiber 5.6, Sugar 24.6, Protein 59.9
ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING
This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"
Provided by Outta Here
Categories Goose
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
- Preheat oven to 350ºF.
- Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
- Prick skin and fat with a skewer in several places, being careful not to pierce meat.
- Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
- Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
- Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
- Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
- Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
- Remove to cutting board and let rest 15 minutes.
- Remove stuffing to a bowl and carve goose.
HOMEMADE GIBLET STUFFING FOR TURKEY OR CHICKEN
In my photo you will notice a darker portion of the stuffing; this was the bit that was stuffed into the turkey itself and after roasting it has a crispy outside coating. This is a delicious savoury stuffing that I make every year for Thanksgiving. During the year I love to make it with a whole chicken minus the giblets as I can't find chickens that come with giblets in the UK. It's fantastic and whatever doesn't fit in the bird you can bake on the side. Note: I sometimes like to use a mixture of white and brown bread in this recipe. NOTE: Since the giblets will take a while you can do everything else while they are cooking.
Provided by Summerwine
Categories Whole Chicken
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Separate the neck from the rest of the giblets. Put remaining giblets into a covered container and put in the fridge for now.
- Put the neck ONLY from the giblets into a full pan of salted boiling water. Bring to a boil agian, cover, turn down to a simmer cook for 1 1/2 hours until the meat is fall off the bone tender, making sure to keep check on the water level throughout.
- Add the remaining giblets to the neck in the water and cook for a further 1/2 hour.
- Drain giblets; reserving liquid.
- Chop up the giblets into small pieces.
- Cover tightly and set aside (if using immediately) or refrigerate until ready to use in the recipe (can be done the day before).
- While the giblets are cooking the rest of instructions follow:.
- Preheat the oven to 350F degrees.
- Slice the bread into 1/2 inch cubes.
- Place the cubed bread onto a ungreased dry cookie sheet and toss with the dried herbs and spices.
- Bake seasoned bread cubes in the oven turning frequently (approximately every 5 minutes) until golden brown and crisp, about 20 minutes or so depending on how moist your bread cubes are.
- While the bread cubes are in the oven, saute the celery, onion and garlic in the butter until tender.
- Remove bread cubes from oven, leave to cool until crisp.
- Mix he celery, onion, garlic mixture into the cooled dried bread cubes. Mixing thoroughly.
- Add chopped giblets to the mix.
- Add the beaten eggs to the mixture, again mixing thoroughly.
- Mix reserved liquid from the giblets and combine with chicken broth to make 1 cup.
- Carefully add the chicken broth to your desired consistency. (Remember, if you are stuffing the bird it will take on more moisture so be careful how moist you want your stuffing at this stage).
- Stuff your bird, making sure not to pack it in to tightly and don't forget to pack a little in the neck cavity.
- Put the remainer of the stuffing into a generously buttered casserole dish and bake for 1/2 hour at 350°F (covered with foil for moist stuffing and uncovered if you want a crispy top).
Nutrition Facts : Calories 254.6, Fat 7.9, SaturatedFat 3.5, Cholesterol 72.2, Sodium 864, Carbohydrate 37.5, Fiber 2.7, Sugar 4.2, Protein 8.3
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