Ginger Chestnut Stuffing Recipes

SPICY LEMON-GINGER BREAD STUFFING

Steps:

• In a blender or food processor, combine the chiles, half of the lemon (pulp, peel and all), ginger and garlic. Pulse together until finely chopped. (Or, finely chop ingredients together with a large knife.)
• Transfer to a bowl, and add the bread, caraway seeds and melted butter. If the stuffing seems dry, squeeze the remaining lemon half over the mixture and toss again.

CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes

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.

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.

CHESTNUT STUFFING

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.

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:

• Dry bread cubes Spread bread cubes in single layers on baking sheets. Let dry overnight at room temperature, uncovered.
• Peel chestnuts Bring a large saucepan of water to a boil. Score chestnuts on the bottom with an X, then boil until soft, about 20 minutes. Drain and let cool slightly, then peel and quarter.
• Make stuffing Melt butter in a large skillet over medium heat. Add onions and celery and cook, stirring frequently, until translucent, about 10 minutes. Add sage and cook 3 minutes. Stir in 1/2 cup stock and cook until reduced by half, about 5 minutes. Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, reserved chestnuts and bread cubes, and the parsley; season with salt and pepper and toss to combine. Proceed to stuff the turkey according to Perfect Roast Turkey recipe (page 149). If not stuffing turkey, transfer to a buttered 17-by 12-inch baking dish. Cover with parchment-lined foil and bake at 350°F for 25 minutes, then remove foil and continue baking until heated through and top is golden brown, 30 minutes more.

BEST CHESTNUT STUFFING

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.

MACADAMIA AND GINGER STUFFING

Steps:

• Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
• Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

WILD RICE CHESTNUT STUFFING

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.

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.