Monday, November 16, 2009

Chestnut stuffing recipe please?

Chestnut, Onion, and Cornbread Stuffing


1 1/2 loaves cornbread


2 medium red onions, cut into 1-inch pieces


6 shallots (about 1/2 pound), cut lengthwise into sixths


5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces


3 celery ribs, chopped


1 cup packed fresh flat-leafed parsley leaves, chopped


1 tablespoon chopped fresh sage leaves


2 teaspoons chopped fresh thyme leaves


1 stick unsalted butter


3/4 pound vacuum-packed or canned whole chestnuts


3 1/2 cups chicken broth





Preheat oven to 325 degrees.


Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.


In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.


If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.


In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.


To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Chestnut stuffing recipe please?
Chestnut-Fig Stuffing:





This recipe goes with Maple-Glazed Turkey





5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes


5 cups day-old white bread, cut into 1/2-inch cubes


2 7.4-ounce jars dried chestnuts (2 cups), chopped


1 cup dried figs, chopped


2 tablespoons olive oil


1 medium onion, finely chopped (1 cup)


2 stalks celery, finely chopped (1 1/2 cups)


1 cup chicken stock or broth


1 teaspoon fresh thyme leaves


2 eggs, lightly beaten


1 teaspoon kosher salt


1/8 teaspoon freshly ground pepper





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 recipe 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. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving.





Yield: 8 servings
Reply:Web search: chestnut stuffing recipe. Lots of recipes


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