Roasted Vegetable And Chestnut Stuffing Recipes

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ROASTED CHESTNUT SAUSAGE DRESSING



Roasted Chestnut Sausage Dressing image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Steps:

  • Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
  • In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
  • Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

ROASTED VEGETABLE AND CHESTNUT STUFFING



Roasted Vegetable and Chestnut Stuffing image

Categories     Vegetable     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Chestnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 12

16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
Nonstick vegetable oil spray
1 pound onions, cut into 3/4-inch pieces
4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
2 large red bell peppers, cut into 3/4-inch pieces
1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces
3 tablespoons chopped fresh rosemary
10 tablespoons butter, melted
2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups)
1/2 cup chopped fresh parsley
2 large eggs
Canned low-salt chicken broth

Steps:

  • Preheat oven to 400°F. Place bread in large roasting pan. Bake until golden, stirring occasionally, about 15 minutes. Transfer bread to very large bowl; cool. Maintain oven temperature.
  • Spray 2 large rimmed baking sheets with nonstick spray. Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat. Sprinkle generously with salt and pepper. Divide vegetable mixture between prepared baking sheets. Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.
  • Add roasted vegetables to bowl with bread. Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

SWEET AND SAVORY ROOT VEGETABLE STUFFING



Sweet and Savory Root Vegetable Stuffing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
3 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
2 large leeks, white and pale green parts only, thinly sliced
One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground allspice
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon
8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs, at room temperature, beaten
1 1/4 cups (6 ounces) dried cranberries
1/4 cup frozen apple juice concentrate, thawed
3/4 cup vegetable stock
5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
  • In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
  • Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
  • In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

ROASTED CHESTNUT AND MUSHROOM STUFFING



Roasted Chestnut and Mushroom Stuffing image

So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/3 cup butter
1 cup onion, diced
2 stalks celery, diced
2 cups mushrooms, sliced (portobello or button)
2 cups chestnuts, roasted, diced
1 potato, medium, grated
1 carrot, medium, grated
6 cups multigrain bread, cubed, day-old
1 tablespoon summer savory
1 tablespoon dried parsley
1 tablespoon dried sage
1/2 cup vegetable stock

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.

Nutrition Facts : Calories 143.5, Fat 10.5, SaturatedFat 6.6, Cholesterol 27.1, Sodium 113.4, Carbohydrate 11.7, Fiber 2.5, Sugar 2.6, Protein 2.2

CHESTNUT STUFFING



Chestnut Stuffing image

I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Provided by KBROWN26

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

2 cups chestnuts
1 ½ cups margarine
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
¼ cup milk

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.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g

STOVE TOP CHESTNUT STUFFING



Stove Top Chestnut Stuffing image

I grew up eating my aunt's chestnut stuffing every Thanksgiving. I couldn't find a recipe that came out like hers so I created my own using StoveTop stuffing mix. You can roast and peel your own chestnuts or, they can be purchased already roasted and peeled at many oriental markets or in a jar at some supermarkets.

Provided by Sandyg61

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) package Stove Top stuffing mix (turkey or chicken)
5 tablespoons margarine
2 cups water
1/2 cup onion, chopped
1/2 cup celery, chopped
4 ounces mushrooms, sliced
4 ounces roasted and peeled chestnuts

Steps:

  • Melt 2 tablespoons of butter in a saucepan.
  • Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
  • Add the chestnuts and mushrooms and saute for 2-3 minutes.
  • Add the water and remaining margarine, bring to a boil.
  • Stir in the bag of stuffing and mix well.
  • Cover, remove from heat and let stand 5 minutes.

Nutrition Facts : Calories 242.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 0.3, Sodium 571.6, Carbohydrate 32.3, Fiber 1.4, Sugar 3.4, Protein 4.3

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