Gesier Chestnut And Chanterelles Stuffing Recipes

CHESTNUT STUFFING

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.

TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• Tear bread into small pieces (you should have about 16 cups) and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.
• Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.
• Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.
• Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.
• Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.
• In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.
• Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.
• Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.

TWO-WAY CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• Tear the bread into small pieces (you should have about 16 cups) and put in a roasting pan or large bowl. Cover with paper towels and leave out overnight to dry. Or spread on a baking sheet, in batches, and lightly toast in a 300°F. oven, then put in a roasting pan or large bowl. Set aside.
• Wipe the mushrooms clean with a damp towel. Trim the tough ends. Slice some thick, and chop the rest. Set aside.
• Put the pancetta in a large skillet and cook over medium heat until the fat is rendered, about 7 minutes. Using a slotted spoon, remove the pancetta to a large plate.
• Add 2 tablespoons of the butter to the fat remaining in the pan and turn the heat to medium-high. Add the onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft; do not brown. Remove to the plate holding the pancetta.
• Add 3 tablespoons butter to the pan, then add the mushrooms, season with salt and pepper, and sauté until starting to brown. Remove to the plate.
• Add the wine to the pan and deglaze over medium-high heat, stirring and cooking until the wine reduces by about half. Pour the liquid over the mushrooms.
• Wipe out the pan and add the remaining 5 tablespoons butter. Add the diced pears and sugar, in batches if necessary, season with salt and pepper, and sauté until the pears begin to brown slightly. Remove from the heat.
• Add the sauteéd ingredients to the bread and toss lightly to combine. Add the herbs and toss again. Slowly pour 1 cup of the stock over the mixture and toss.
• Add enough additional stock to make a very moist stuffing. Taste and adjust for salt and pepper. (If you are stuffing a brined turkey, remember that the juices from the bird will add a bit more salt.)
• Preheat the oven to 375°F. Generously butter 12 muffin cups.
• Just before roasting the turkey, put some of the room-temperature stuffing lightly inside the cavity. Place the whole pear in the opening of the cavity to help hold the stuffing in the bird. Roast as directed.
• Fill the muffin cups with the remaining stuffing, pressing down so each one is well filled. Top each with 1 tablespoon stock. Bake for 20 to 30 minutes, until a golden crust forms on the bottom.
• To serve, use a butter knife to remove the stuffing muffins and invert onto the plates.
• Makes enough stuffing for a 12- to 14-pound turkey and 12 muffins; if not stuffing a turkey, the recipe will fill 2 dozen muffin cups or a small casserole dish.

CHANTERELLES WITH CHESTNUTS AND PEARL ONIONS

Steps:

• Using a small, sharp knife, cut an X in the rounded side of each chestnut. In a small saucepan over high heat, bring 2 cups (16 fl oz/500 ml) water to a boil. Add the chestnuts. Reduce the heat to low, cover, and simmer until the nuts are tender, about 30 minutes. Drain the chestnuts and, while they are still hot, remove both the hard outer shell and the thin, brown inner skin.
• Using a small, sharp, knife, carefully trim away the roots from the onions without cutting into the ends. Cut a shallow cross into the stem end of each onion to prevent it from telescoping during cooking. In a saucepan over high heat, combine the onions with water to cover and bring to a boil. Reduce the heat to medium and simmer, uncovered, until barely tender, 8-10 minutes. Drain, let cool slightly, and then slip off the peels. Set aside. Preheat the oven to 350°F (180°C).
• If the mushrooms are small, leave them whole; if they are large, slice them thickly. In a large sauté pan over high heat, melt half of the butter. Add half of the mushrooms and sauté until softened, 3-5 minutes. Transfer to a bowl. Repeat with the remaining butter and mushrooms and add to the bowl.
• Add the cooked chestnuts and onions and the chopped thyme to the mushrooms. Pour in enough broth to moisten the mixture and season with salt and pepper. Transfer to a baking dish. Bake until heated through, about 15 minutes. Serve right away.
• About chanterelles
• The most common chanterelles are golden and trumpet shaped and have a subtle apricot taste. Other members of the chanterelle family include white, red, and yellow foot chanterelles and the black trumpet mushroom. At the market, select chanterelles with firm, fleshy caps and no sign of dampness.

GINGER CHESTNUT STUFFING

Steps:

• Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
• If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
• Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
• Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.

CHESTNUT STUFFING

Steps:

• Make an incision in each chestnut with a knife. Drop the chestnuts into boiling water and simmer for 10 minutes. Drain and peel the chestnuts, using rubber gloves to protect your fingers.
• Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
• Melt the butter in the frying pan and saute the shallots with the celery until soft. Mix with the chestnuts, parsley and egg. Season and stuff into the bird cavity.

CHESTNUT STUFFING

Steps:

• Preheat oven to 350°. In a large skillet, saute onion and fennel in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and remaining butter; cook until butter is melted. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is softened., Place in a large bowl. Stir in bread cubes. Whisk eggs and milk; drizzle over stuffing and toss to coat., Transfer to a greased 13x9-in. and a greased 8-in. square baking dish. Bake, uncovered, 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

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.

CHANTERELLE AND PEAR BREAD STUFFING

Steps:

• Tear bread into small pieces or dice; place in roasting pan or oven safe bowl.
• Cover with paper towels and leave out overnight to dry out (or lightly toast in oven, in batches).
• Slice half the mushrooms and chop the other half; set aside.
• Heat a large skillet over medium heat and cook pancetta until fat is rendered, about 7 minutes; remove to a large plate.
• Add 2 tablespoons butter to skillet and increase heat to medium high.
• Add onions and shallots, season with salt and pepper, cook, stirring occasionally, until softened; add to plate of pancetta.
• Add 3 tablespoons butter to skillet, add mushrooms, season with salt and pepper, saute until mushroom start to brown; add to pancetta and onions.
• Deglaze skillet with wine and reduce by half; pour over pancetta, onions, and mushrooms.
• Wipe out skillet, add remaining butter, pears, and sugar; season with salt and pepper and saute until the pears start to brown.
• Add all the cooked and sauteed ingredients to dried or toasted bread crumbs, tossing to combine; add herbs and chicken broth, toss again.
• Add more broth if you like a moist stuffing, and check for salt and pepper.
• If cooking in muffin tins, preheat oven to 375 degrees F and generously butter muffing tins.
• Press stuffing in each and top with 1 tablespoon stock.
• Bake 20 to 30 minutes, until a light crust forms on the bottom.
• If stuffing a turkey, or other meat, follow that recipes instructions.

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
• Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
• In a large saute pan over medium heat, melt butter.
• Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
• Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
• Add sage, thyme, and parsley, and stir for another minute.
• Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
• Set aside and let onion and broth mixture cool to room temperature.
• In a large bowl, beat the egg.
• Stir in the onion/broth mixture and the rest of the broth.
• Add the bread, and toss to coat evenly.
• Pour into the prepared baking pan and press the top gently.
• Bake uncovered for 40 - 50 minutes or until browned and crisp on top.