Roasted Chestnut And Apple Dressing Recipes

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
• In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
• Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
• Increase oven temperature to 450°F.
• Meanwhile, wash leeks.
• Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
• Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

Steps:

• Preheat oven to 375F and butter a 9x11 baking dish.
• Puree the carrot, onion, and sage in a food processor until you have a fine pulp.
• Brown the sausage in a large skillet with a little extra virgin olive oil over medium heat.
• Once the meat has browned nicely and the fat has rendered, remove with a slotted spoon and place in a large mixing bowl.
• Add the vegetable pulp to the skillet and saute until most of the moisture has evaporated.
• Season with salt and pepper.
• Add the cooked vegetables to the mixing bowl along with the sausage, cornbread, and roasted chestnuts.
• In a separate bowl mix the chicken stock, cream, and egg.
• Add this mixture to the large mixing bowl, season with more salt and pepper and fold everything together.
• Pour into the baking dish and bake for 30-35 minutes, or until the dressing is golden brown. (Tent with foil if it browns too early).

Steps:

• In a large skillet over high heat, melt butter until just golden brown.
• Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
• Reduce heat to medium and sauté for a further 5 minutes until onions are very soft then add the sliced garlic and sauté 2 more minutes.
• Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
• Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
• Cool to room temperature.
• Preheat oven to 325 degrees F and butter a casserole dish.
• Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
• If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
• Transfer to a buttered casserole dish.
• Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

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.