FOODCHANNEL EDITOR
In the early 1970s, the chef of Fournous Ovens at the Stanford Court Hotel in San Francisco gave Chuck Williams this recipe for chestnut and sausage dressing. It is probably an adaptation of a recipe brought over from the Mediterranean area by Greek settlers in New England. Recipe courtesy of Williams-Sonoma.
Provided by By FoodChannel Editor | December 2, 2008 8:45 pm
Time 1h30m
Yield -
Number Of Ingredients 11
Steps:
- 1 Spread the bread out on a baking sheet and let dry overnight. 2 Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. 3 In a large fry pan over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl. 4 In the same pan, brown the sausage and beef, stirring and crumbling with a fork, until cooked through, about 10 minutes. Using the slotted spoon, transfer the meat to the bowl with the onion mixture. 5 In another large bowl, toss the bread with the milk until well blended. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes. 6 Add the onion-meat mixture, the chestnuts, parsley and thyme to the bowl with the bread. Season with salt and pepper and stir to mix well. 7 Transfer the dressing to the prepared baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 10 to 12. 8 Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 pounds or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 pounds, add 1 hour to the total roasting time.
SAUSAGE, CHESTNUT & ONION DRESSING
Time 40m
Number Of Ingredients 9
Steps:
- In a saucepan, heat oil and sauté onions until soft. Add celery and garlic; cook for 2 min. Add pork and brown, 5 to 7 min. Add chestnuts and stir to mix in. Remove from heat. Add herbs, croutons and broth; mix together.
- Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in. across/ 3L) and bake at 350°F (180°C) for 20 min.
Nutrition Facts : Calories 260, Fat 12, SaturatedFat 3, Carbohydrate 21, Protein 14, Cholesterol 40, Fiber 1, Sodium 210
CHESTNUT DRESSING
I enjoyed this stuffing when I spent my first Thanksgiving with my husband, Mike. It's a family recipe his mother has been making for years. Italian seasoning and chestnuts add flavor and texture. -Sharon Brunner, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (1/2 cup each).
Number Of Ingredients 6
Steps:
- In a large skillet, saute celery and onion in butter until tender. Add chestnuts and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bread cubes and stir to coat., Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes until golden brown.
Nutrition Facts : Calories 223 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
CHESTNUT-AND-SAUSAGE STUFFING
Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 10 cups or enough for one 16- to 18-pound turkey
Number Of Ingredients 16
Steps:
- Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
- Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
- Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
- Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
- Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
- To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.
SAVORY SAUSAGE CHESTNUT DRESSING
Just in time for Thanksgiving. Every year I make a different dressing or stuffing but never write it down. This year I did. It's savory with the sausage and the mushrooms, the traditional flavors of the chestnuts and cranberries and the sweet from the tangerine segments. It will go perfectly with your Thanksgiving turkey or ham....
Provided by George Levinthal
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 350 deg. F.
- 2. In a large, rimmed frying pan, melt 3 tablespoons of butter over medium high heat and add the onions and celery. Add a pinch or two of salt and pepper and cook for 3 minutes, stirring occasionally to avoid burning. Break up the sausage, add to the pan and cook for an additional 3 minutes.
- 3. Lower the heat to medium and add the mushrooms and another pinch of salt and pepper. If needed, add another tablespoon of butter. Stir to combine and cook for another 3 to 4 minutes.
- 4. Add the garlic and chopped chestnuts, turn the heat to medium low and continue cooking for two to three minutes until the garlic is fragrant.
- 5. In a large mixing bowl combine the stuffing mix with 1 teaspoon of the salt, ½ teaspoon of the pepper and all of the sage, paprika and celery seed. Melt 1 stick of the butter and add to the bowl along with 1 cup of the stock and the dried cranberries. Add the contents of the frying pan and combine thoroughly. Taste and add more salt, pepper and stock to taste.
- 6. When the mixture has cooled slightly, add the egg and combine.
- 7. Grease a 9" x 13" baking dish and add everything from the bowl. Peel the tangerines, separate the segments and decorate the top of the dressing with the segments. If you taste a few, that's just fine.
- 8. Baked covered with aluminum foil for about 40 minutes. After 40 minutes, remove the foil add a little more butter or stock if it seems a little dry and bake for another 10 to 15 minutes until the top is beginning to get a little crispy. Serve with you favorite gravy and enjoy.
ROASTED CHESTNUT SAUSAGE DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
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).
CHESTNUT SAUSAGE STUFFING
I discovered this recipe in a four-generation family cookbook. I'm glad I gave it a try. It has become "the" stuffing at our holiday table. -Judi Oudekerk, Buffalo, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 426mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
CHESTNUT AND SAUSAGE STUFFING
This recipe was originally published in the November 1977 issue of Gourmet Magazine. This recipe is a bit labour intensive but the stuffing can be assembled (but not baked) 1 day ahead and chillled, covered.
Provided by Chef Regina V. Smith
Categories Christmas
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on.
- While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon.
- Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
Nutrition Facts : Calories 614.9, Fat 36.3, SaturatedFat 13.3, Cholesterol 129.8, Sodium 1125.8, Carbohydrate 51.2, Fiber 2.3, Sugar 2.3, Protein 19.9
CHESTNUT AND SAUSAGE STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Sausage Cognac/Armagnac Fall Sage Chestnut Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
- While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
- Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
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