Prune And Chestnut Stuffing Recipes

BACON, PRUNE AND CHESTNUT STUFFING

Steps:

• Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer.
• Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
• Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.

CHESTNUT, PRUNE, AND PANCETTA STUFFING

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
• Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
• Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

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.

PRUNE AND CHESTNUT STUFFING

Steps:

• Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
• Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
• Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

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

APPLE-CHESTNUT STUFFING

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
• Remove crusts from bread, and set aside. Cut bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
• Place prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
• Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
• In a large bowl, combine bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
• Stuffing can be baked in turkey until its temperature reaches 165 degrees. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350 degrees for 30 minutes and then uncovered for an additional 10 minutes.

CHESTNUT, PRUNE & PANCETTA STUFFING

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F
• Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
• Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
• Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
• Stir in sage, salt, and pepper and cook 1 minute.
• Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
• Whisk together stock and eggs, then stir into bread mixture until combined well.
• Transfer to 4 quart wide baking dish (stuffing will mound above dish).
• Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
• Cooks' notes:.
• • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
• • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

CHESTNUTS AND PRUNES

Steps:

• Melt butter in large skillet.
• Add chestnuts, salt and pepper to taste and ground fennel seeds.
• Simmer for a few minutes until heated thoroughly and set skillet aside.
• Place prunes in a saucepan and add port, salt, pepper and cinnamon.
• Cook over low heat until tender, 8-10 minutes.
• Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.

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 AND FRUIT STUFFING WITH PATTI LABELLE

Steps:

• Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
• In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
• Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.