Apple Chestnut Stuffing Recipes

CHESTNUT-APPLE-CHERRY STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
• Whisk the eggs and 3 tablespoons parsley in a large bowl. Add the bread cubes, dried cherries and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. Sprinkle with the remaining 1 tablespoon

APPLE-CHESTNUT STUFFING

Steps:

• Preheat the oven to 350°F. 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 the bread, and set aside. Cut the 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 the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
• Place the 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 the 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.
• The stuffing can be baked in turkey until its temperature reaches 165°F. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350°F for 30 minutes and then uncovered for an additional 10 minutes.

APPLE CHESTNUT STUFFING

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.

APPLE AND CHESTNUT STUFFING USING A MIX

Steps:

• 1. Saute onions, apples and celery, until soft, butter over low heat. Set aside to cool.
• 2. Combine stuffing mix, chopped chestnuts, onion/celery/apple mix.
• 3. Mix in broth ( or water if using as in-turkey stuffing) and gently toss.
• 4. If baking in the turkey ( water used)-stuff as usual. If you are baking ( broth used) the stuffing in a casserole then bake for about 30-45 minutes or until done.

CHESTNUT AND APPLE STUFFING

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.