Wild Mushroom Chestnut And Sausage Dressing Recipes

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
• Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
• Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
• Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

Steps:

• In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats. , Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through.

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Steps:

• 1. Preheat oven to 375 degrees. Grease 3 quart baking dish with 1 tablespoon of butter. In a large frying pan over medium-high heat, cook and crumble sausage 7 minutes. Cool on plate. In same pan over medium heat, melt 3 tablespoons of butter. Saute onions and fennel 10-12 minutes. Add garlic, mushrooms, thyme, sage, 2 teaspoons of salt and pepper; cook 12 minutes. Stir in sherry. 2. In a very large bowl, combine sausage, vegetables, chestnuts, stuffing, and parsley. Stir in stock ½ cup at a time; be sure croutons absorb it completely. Transfer to baking dish. Cover with foil; bake 20 minutes. Uncover; bake 25-35 minutes. Serves 10-12.

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
• Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
• Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.

Steps:

• Same Directions as the recipe #266913 by rissatoo.

Steps:

• In a small saucepan over high heat, bring the broth to a boil. Remove from the heat, add the mushrooms and let stand for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and add the focaccia stuffing. Set aside.
• Preheat oven to 375 degrees. Butter a small Dutch oven.
• In a saute pan over medium heat, melt 3 tbsp of the butter. Add the onion and celery and cook, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer to the bowl with the focaccia mixture.
• Return the pan to medium heat and mel the remaining 1 tablespoons butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon until the sausage is cooked through, about 10 minutes. Add to the bowl with focaccia mixture and stir in the parsley and sage. In a saucepan over medium-high heat, wanr the reserve broth. Add enough of the broth to the focaccia mixture to make the dressing moist. Season with salt and pepper to taste.
• Transfer the dressing to the prepared Dutch oven and bake until crispy and golden on top, 45 minutes to 1 hour, covering the pan with the lid if the dressing gets too dark.