Chestnut Wild Mushroom Stuffed Three Bird Roast Recipes

Steps:

• Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat.
• Add shallots and sauté until tender and golden, about 6 minutes.
• Add garlic and stir 30 seconds.
• Add remaining 3 tablespoons butter and stir until melted.
• Add mushrooms; sprinkle with salt and pepper.
• Sauté until tender and brown, about 10 minutes.
• Add thyme and stir 1 minute.
• Add Madeira and simmer until almost evaporated, about 1 minute.
• Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute.
• Season generously with salt and pepper.
• Transfer to bowl; sprinkle with chives.

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.

Steps:

• Heat oven to 200°C.
• Cut the onions in half horizontally making sure the root is at the bottom. Trim the root and top to make the onions stand up.
• Using a sharp knife remove the centre parts from the onions leaving 3 good layers to make an onion "cup".
• Place the onions in a casserole dish and brush with olive oil.
• In a pan heat the tbsp olive oil and the butter and fry the celery, garlic and the cuttings from the onion centres. Cover the pan and cook for 15 minutes so soft but not browned.
• Add the chestnuts to the onion mixture breaking them up slightly. Add thyme and polenta and stir together.
• Place the onion mixture into the cups, packing them well. Bake for 30 minutes until the cups are tender (this may vary depending on the size of onion used) If the stuffing seems to be drying cover with foil.
• While the onions are cooking make the gravy. Place the mushrooms in a saucepan with the stock and bring to the boil. Remove from heat and leave to soak for 15 minutes. After 15 minutes remove and chop the mushrooms.
• Fry the onion in the olive oil for 10 minutes until golden. Add the mushrooms and garlic and fry for a further 2 minutes.
• Add flour and mix well. Add the soy and the stock and cook until thickened.
• You can either puree the gravy or leave chunky.
• Simmer the gravy for 10 minutes and serve poured over the baked onions.