Roasted Chestnut And Mushroom Stuffing Recipes

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA

Steps:

• Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
• Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
• Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
• In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
• Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

MUSHROOM & CHESTNUT STUFFING

Steps:

• To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
• In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
• Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
• Beat egg and milk together and pour over cubed bread.
• Drizzle bread with warm broth and toss to ensure even coverage.
• Toss through cooked mixture gentle with your hands to coat everything well.
• Set aside to cool.
• Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

ROASTED CHESTNUT AND MUSHROOM STUFFING

Steps:

• Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
• Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
• Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.

TINA'S MUSHROOM AND WATER CHESTNUT STUFFING

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.

CHESTNUT SAUSAGE STUFFING

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.

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 AND WILD MUSHROOM STUFFING

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.

MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING

Steps:

• Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl.
• Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
• TO bake stuffing in turkey:
• Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.