CHESTNUT STUFFING
I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!
Provided by KBROWN26
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h45m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g
RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
- In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
- In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
- Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.
ROAST TURKEY WITH CHESTNUT STUFFING
The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too
Provided by Sara Buenfeld
Time 4h20m
Yield Serves 8, with leftovers
Number Of Ingredients 18
Steps:
- First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
- Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
- Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
- Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
- On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.
Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium
TRADITIONAL STUFFING
Make and share this Traditional Stuffing recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and grease a 13 x 9 casserole dish.
- Saute vegetables in margarine until onion is transparent.
- In a large mixing bowl, mix bread, cooked vegetables and seasonings.
- Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
- Place dressing in prepared baking dish.
- Bake until thoroughly heated and lightly browned; about 1/2 hour.
CHESTNUT STUFFING
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
- Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
- Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
- Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
More about "traditional olde english chestnut stuffing for turkey or goose recipes"
ROAST GOOSE AND CHESTNUT STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (5)Total Time 3 hrsCategory DinnerCalories 1492 per serving
OLD-FASHIONED CHESTNUT STUFFING OR DRESSING
From palatablepastime.com
Servings 8Total Time 1 hr 5 minsEstimated Reading Time 50 secs
TRADITIONAL ENGLISH CHRISTMAS DAY CHESTNUT STUFFING …
From airculinaireworldwide.com
CHESTNUT STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (57)Total Time 1 hr 15 minsCategory Side DishCalories 312 per serving
CHESTNUT STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHESTNUT STUFFING WITH FENNEL RECIPE - SUZANNE GOIN - FOOD & WINE
From foodandwine.com
ROAST TURKEY WITH CHESTNUT-APPLE STUFFING RECIPE
From foodandwine.com
OLD-FASHIONED CHESTNUT STUFFING RECIPE - FARM AND DAIRY
From farmanddairy.com
CHESTNUT STUFFING - EASY THANKSGIVING RECIPES
From feelslikehomeblog.com
ROAST TURKEY WITH SAUSAGE STUFFING | BRITISH RECIPES | GOODTO
From goodto.com
TRADITIONAL ENGLISH DRESSING (STUFFING) - NEW ENGLAND
From newengland.com
GOOSE WITH CHESTNUT STUFFING | SAVEUR
From saveur.com
ROAST TURKEY WITH CHESTNUT STUFFING RECIPES | GOODTO
From goodto.com
EIGHTEENTH-CENTURY CHESTNUT STUFFING | RECIPES | DELIA ONLINE
From deliaonline.com
#time-to-make #course #cuisine #preparation #for-1-or-2 #main-dish #european #one-dish-meal #number-of-servings #4-hours-or-less
You'll also love