CHESTNUT, PRUNE, AND PANCETTA STUFFING
Categories Fruit Herb Nut Pork Side Christmas Thanksgiving Stuffing/Dressing Prune Fall Winter Chestnut Gourmet Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE
This recipe developed by the Martha television kitchen.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 15
Steps:
- Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
- In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
- Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.
PRUNE AND CHESTNUT STUFFING
Provided by Moira Hodgson
Categories side dish
Time 2h
Yield Stuffing for an 8- to 10-pound goose
Number Of Ingredients 11
Steps:
- Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
- Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
- Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams
CHESTNUT, PRUNE & PANCETTA STUFFING
From Gourmet, November 2006 - stashed here for Christmas, not going to be cold enough here at Thanksgiving to do this justice! Thinking nice armagnac appertif & a prune & armagnac mousse to finish would be lovely accompaniments to a roasted turkey, trio of roasted ducks or even a roast goose stuffed with this if gets cold enough! If pancetta is too expensive I may likely substitute some NC/VA country cured ham for the pancetta. Update to follow...
Provided by Busters friend
Categories Winter
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
- Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
- Stir in sage, salt, and pepper and cook 1 minute.
- Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
- Whisk together stock and eggs, then stir into bread mixture until combined well.
- Transfer to 4 quart wide baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
- Cooks' notes:.
- • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
- • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.
Nutrition Facts : Calories 481.8, Fat 12.5, SaturatedFat 6, Cholesterol 90.8, Sodium 683.9, Carbohydrate 84.1, Fiber 7.9, Sugar 19.8, Protein 10.3
CHESTNUT STUFFING
Steps:
- Preheat oven to 400 degrees.
- Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes
BACON, PRUNE AND CHESTNUT STUFFING
Provided by Food Network Kitchen
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer.
- Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.
CHESTNUT STUFFING
Serve Ted Allen's Chestnut Stuffing recipe from Food Network as a side dish for your Thanksgiving dinner.
Provided by Ted Allen
Categories side-dish
Time 2h5m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
- Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
- In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
- Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.
PRUNE AND SAUSAGE STUFFING
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and sausage.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
- Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
- Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
- Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
- Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.
APPLE-CHESTNUT STUFFING
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
- Remove crusts from bread, and set aside. Cut bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
- Place prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
- Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
- In a large bowl, combine bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
- Stuffing can be baked in turkey until its temperature reaches 165 degrees. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350 degrees for 30 minutes and then uncovered for an additional 10 minutes.
CHESTNUT STUFFING
I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!
Provided by KBROWN26
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h45m
Yield 16
Number Of Ingredients 9
Steps:
- With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
- In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
- Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g
CHESTNUTS AND PRUNES
Submitted for Zaar World Tour 2005. I LOVE chestnuts. On the streets of New York City during the winter vendors roast them on the street and you can buy warm and fragrant little bags of them to keep your hands warm and tummy full while window shopping. Fond memories of Christmas in New York, but this particular recipe is a Christmas in Austria recipe (from a cookbook of countries along the Danube). You can serve them with crown roast of pork (I wouldn't, but then I'm a vegetarian). Have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Plums
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add chestnuts, salt and pepper to taste and ground fennel seeds.
- Simmer for a few minutes until heated thoroughly and set skillet aside.
- Place prunes in a saucepan and add port, salt, pepper and cinnamon.
- Cook over low heat until tender, 8-10 minutes.
- Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.
Nutrition Facts : Calories 373.4, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 130.3, Carbohydrate 73.2, Fiber 4.1, Sugar 24.7, Protein 2.5
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