Traditional Olde English Chestnut Stuffing For Turkey Or Goose Recipes

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

As recepies change over the centuries,and convenience stuffing "mixes" become more readily available,,,I thought I would put up the traditional English chestnut stuffing recipe for turkey and goose- just remember to 3 parts COOK the goose first,well draining the cavity-and save the lovely goose fat for your roast potatoes, This IS hard-as stuffing a partially cooked bird has no "give" in it-and burns your hands-so hold it in kitchen paper!, If you DONT pre-cook the goose,the stuffing fills with fat-so don't try it! It DOES keep a turkey lovely and moist,but add the cooking time for the weight of the stuffing accordingly-or alternately (tho' not as tastey) cook the stuffing seperately in a tin,or in balls for an hour.

Provided by traceyannehall

Categories One Dish Meal

Time 1h45m

Yield 1 turkey-goose, 1 serving(s)

Number Of Ingredients 7

Traditional Olde English Chestnut Stuffing for Turkey or Goose image

Steps:

mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.

Nutrition Facts : Calories 5858.6, Fat 273.2, SaturatedFat 86, Cholesterol 653.8, Sodium 6135.5, Carbohydrate 660, Fiber 6.6, Sugar 10.4, Protein 182.8

Ingredients

1 lb coarse sausage meat
2 spanish strong onions
4 garlic cloves
1 bunch fresh parsley
2 (400 g) cans chestnut puree (unsweetened)
salt
pepper

BEST CHESTNUT STUFFING

I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.

Provided by davidfitwe

Categories Long Grain Rice

Time 2h

Yield 9 cups, 4-6 serving(s)

Number Of Ingredients 14

Best Chestnut Stuffing image

Steps:

Cut slash in chestnuts with sharp knife.
Roast on a baking sheet in 450 degree oven for 5-6 minutes (up to 15 minutes if needed); cool.
Peel and coarsely chop.
In a large skillet cook beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 Cups of broth, chestnuts, uncooked rice, raisins, nuts, drippings, salt, cinnamon, and pepper.
Cover, simmer 30 minutes or until rice is cooked stir to prevent burning.
Remove from heat.
Combine remaining 1/2 c broth and eggs; stir into meat mixture.
Bake covered in a 3 qt casserole at 325 degrees for 30-35 minutes.

Nutrition Facts : Calories 1195.9, Fat 50.6, SaturatedFat 16.2, Cholesterol 261.9, Sodium 1150.2, Carbohydrate 125.3, Fiber 5.6, Sugar 24.6, Protein 59.9

Ingredients

1 lb fresh chestnuts
1 1/2 lbs ground beef
1/2 lb bulk pork sausage
1 cup onion
1 cup celery
3 1/2 cups turkey broth or 3 1/2 cups chicken broth
1 cup long grain rice
1 cup raisins (golden preferred)
1/2 cup almonds or 1/2 cup pine nuts
2 tablespoons turkey drippings or 2 tablespoons chicken drippings
1 1/2 teaspoons salt
2 teaspoons cinnamon (this is never enough)
1/4 teaspoon pepper
2 eggs

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

Provided by Outta Here

Categories Goose

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 12

Roast Goose With Wild Rice-Chestnut Stuffing image

Steps:

Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
Preheat oven to 350ºF.
Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
Prick skin and fat with a skewer in several places, being careful not to pierce meat.
Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
Remove to cutting board and let rest 15 minutes.
Remove stuffing to a bowl and carve goose.

Ingredients

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

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Traditional Olde English Chestnut Stuffing For Turkey Or Goose Recipes

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

BEST CHESTNUT STUFFING

I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.

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