Roasted Chestnut Fig And Cornbread Stuffing Recipes

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze.
• Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey.
• Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven.
• In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey.
• Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.

TRADITIONAL CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
• Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
• Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
• Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

CHESTNUT, ONION AND CORNBREAD STUFFING

Steps:

• Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
• Cut cornbread into 1/2" cubes.
• In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
• Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
• In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened-- about 25 minutes.
• If using canned chestnuts, rinse and drain.
• In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
• In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
• (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
• To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
• For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
• Enjoy!

CHESTNUT-FIG STUFFING

Steps:

• In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
• In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
• Add the chicken stock and thyme, heat to a boil, and remove from heat. (The receipe can be made to this point up to 1 day ahead.)
• Cover and refrigerate the stock and bread separately).
• Add the stock to the bread mixture, along with the eggs, salt, and pepper.
• Toss to combine.
• Place in a baking dish and cover with aluminum foil.
• Bake with the turkey during the first hour of cooking.

CORN BREAD AND CHESTNUT STUFFING

Steps:

• Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
• Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
• Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.

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.

CORNBREAD STUFFING FOR ROAST TURKEY

Steps:

• Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
• Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
• Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
• Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.

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.

SAUSAGE, CHESTNUT AND FIG STUFFING

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
• Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.