Chestnut Bacon Cranberry Stuffing Recipes

CHESTNUT, BACON & CRANBERRY STUFFING

Chestnut, bacon & cranberry stuffing image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories Side dish

Time 1h20m

Yield Makes 24 stuffing balls

Number Of Ingredients 12

Ingredients

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

CHESTNUT AND BACON DRESSING

Chestnut and Bacon Dressing image

Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Fall Chestnut Parsley Gourmet

Number Of Ingredients 10

Ingredients

6 cups torn bite-size pieces crusty country-style bread (about 1/2 pound)
6 bacon slices, chopped
4 tablespoons unsalted butter
2 onions, chopped
4 celery ribs, chopped
1 tablespoon fresh rosemary leaves, minced
1 pound fresh chestnuts, shelled and peeled and chopped coarse or 3/4 pound vacuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup packed fresh flat-leafed parsley leaves, washed, spun dry, and minced
2 cupsturkey giblet stock or chicken broth
*available at specialty foods shops and some supermarkets

Steps:

Preheat oven to 325° F. and butter a 4-quart baking dish.
In a shallow baking pan arrange bread pieces in one layer and bake in middle of oven, stirring occasionally, until pale golden, about 20 minutes. Transfer bread to a large bowl.
In a large skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to bread. To fat in skillet add butter, onions, celery, and rosemary and cook over moderately low heat, stirring occasionally, until vegetables are softened. Add chestnuts and cook, stirring, 1 minute. Add mixture to bread, tossing well, and stir in parsley and salt and pepper to taste. Transfer dressing to baking dish. Dressing may be made 1 day ahead and chilled, covered.
Drizzle dressing with stock or broth and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.)

CHESTNUT AND CRANBERRY DRESSING

Chestnut and Cranberry Dressing image

Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups unsalted vegetable stock
1 cup dried cranberries
2 tablespoons unsalted butter
1 yellow onion, chopped
1 celery, chopped
1 carrot, peeled and chopped
1 egg, lightly beaten
1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes
2 cups chestnuts, halved
2 tablespoons fresh sage, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
1/2 cup walnuts, chopped (optional)
1/2 lb pork sausage (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

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