Best Chestnut And Cranberry Dressing Recipes

CHESTNUT AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
• In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
• In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
• If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
• In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
• Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

CHESTNUT AND CRANBERRY STUFFING / DRESSING

Steps:

• Place bread and sausage in to a large bowl.
• In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
• Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
• Mix in eggs.
• The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
• Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
• Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.

CHESTNUT AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350F. Butter a 2-1/4 to 3 qt baking dish. In a small saucepan over med heat, warm stock until steam begins to rise, 3-5 mins. Remove from heat and add cranberries; set aside. In a large fry pan over med heat, melt butter. Add onion, celery, carrot; saute, stirring occasionally, until tender and translucent, 2-3 min. Using a slotted spoon, transfer to a bowl. In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 min. Transfer sausage to bowl wiht vegetables. In a large bowl, stir egg while slowly pouring in stock and cranberries. Add bread and stir util well blended. Let stand, stirring occasionally, until stock is absorbed, 6-8 min. Add vegetable-sausage mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix well. Transfer to prepared baking dish. Bake until browned and crispy, 45-50 min.