CHESTNUT AND WILD MUSHROOM STUFFING
Provided by Traci Des Jardins
Categories Mushroom Side Thanksgiving Dinner Stuffing/Dressing Fall Winter Chestnut Sugar Conscious Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 13
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.
MUSHROOM & CHESTNUT STUFFING
This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season.
Provided by MissMandie
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
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.
CHESTNUT, MUSHROOM AND RICE STUFFING
The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from www.riceinfo.com
Provided by Shugar
Categories Brown Rice
Time 2h
Yield 1 large casserole, 10 serving(s)
Number Of Ingredients 17
Steps:
- For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
- In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
- Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
- Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
- Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
- Add rice, chestnuts and parsley to skillet mixture and let cool completely.
- Toss the mixture with eggs until well combined.
- IF YOU WANT TO COOK THIS IN THE BIRD:.
- Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
- Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
- Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
- Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.
Nutrition Facts : Calories 1120.4, Fat 43.8, SaturatedFat 14, Cholesterol 370.6, Sodium 846.5, Carbohydrate 69.4, Fiber 2.3, Sugar 2.6, Protein 102.4
TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
- Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
- Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.
TINA'S MUSHROOM AND WATER CHESTNUT STUFFING
I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.
Provided by peloquinswife
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g
MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Chestnut Bon Appétit
Yield Makes 16 Servings (About 19 cups)
Number Of Ingredients 11
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.
ROASTED CHESTNUT AND MUSHROOM STUFFING
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
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
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