CHESTNUT AND WATERCRESS STUFFING
Chestnuts are a traditional stuffing ingredient and can usually be found fresh in November.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 6 cups
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
- Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
- Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, Cognac, and watercress.
WATERCRESS STUFFING
Make and share this Watercress Stuffing recipe from Food.com.
Provided by Cecily Parsley
Categories Weeknight
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook onion and celery for about 2 minutes in half the butter or margarine. Add salt, pepper and watercress. Cook until liquid evaporates. Melt remaining butter or margarine and toss with breadcrumbs and other ingredients for stuffing. Use to stuff chicken or game hens.
Nutrition Facts : Calories 478.2, Fat 21.6, SaturatedFat 11.9, Cholesterol 45.8, Sodium 1308.5, Carbohydrate 59.4, Fiber 4, Sugar 5.4, Protein 11.4
VEAL BREAST WITH WATERCRESS STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, roasts, main course
Time 2h45m
Yield 12 or more servings
Number Of Ingredients 20
Steps:
- Wipe the meat well with a damp cloth.
- Rinse the watercress well and drop it into boiling water. Let stand about 10 seconds. Drain well and, when cool enough to handle, squeeze it to extract excess moisture. Chop it and set aside.
- Put the pork in a deep saucepan and add the two cups of chopped onion and the finely minced garlic. Cook, stirring, about five minutes and add the mushrooms, chopped thyme and chopped bay leaf. Cook, stirring occasionally, about 15 minutes. Add the chopped watercress and stir to blend well. Remove from the heat. Stir in the bread crumbs and add the beaten eggs, salt and pepper to taste. Stir and let cool.
- Meanwhile, preheat oven to 400 degrees.
- Stuff the veal with the watercress mixture and sew up the pocket all around to enclose the filling. Sprinkle the meat on all sides with salt and pepper to taste.
- Heat the butter in a heavy skillet or roasting pan and add the veal, skin side down and bone side up. Bake 15 minutes and turn the meat skin side up. Bake 15 minutes longer.
- Scatter the celery, green peppers, coarsely chopped onion, coarsely chopped garlic, whole bay leaf, thyme sprigs and tomatoes around, but not on top of, the meat. Cover closely with foil and bake one hour.
- Reduce the oven heat to 350 degrees. Uncover the meat and bake 30 minutes longer. Let stand about 10 minutes before slicing. Serve with vegetables in sauce surrounding the roast.
Nutrition Facts : @context http, Calories 906, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 60 grams, Fiber 3 grams, Protein 68 grams, SaturatedFat 24 grams, Sodium 1282 milligrams, Sugar 5 grams, TransFat 0 grams
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