Chestnut Leek Apple Cranberry Stuffing Recipes

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.

CHESTNUT, LEEK, AND APPLE STUFFING

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.

CHESTNUT AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
• In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
• In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
• If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
• In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
• Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

CRANBERRY, SAUSAGE AND APPLE STUFFING

Steps:

• Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
• Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
• Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

CHESTNUT & CRANBERRY XMAS RING

Steps:

• Preheat the oven to 200C / Gas 6 / fan oven 180C
• a) Cut a 23cm / 9in circle from a piece of non-stick baking parchment. Cut a 13cm / 5in circle from the middle, to make a ring shape (use a desert plate and saucer as guides if necessary). Make 1cm deep cuts, spaced 3cm / 5 in apart, all the way around the inside and outside edges of the ring.
• b) Brush a 12 Litre / 2 pint non-stick ring mould with oil and use the paper ring to line the base. Brush with a little more oil.
• a) Heat half the butter (25g) and 1 tablespoon of the oil in a large frying pan until the butter is foaming.
• b) Gently fry the Onion, Leek, and Garlic for 3-5 minutes, stirring occasionally, until softened
• c) Place the chestnuts in a food processor and process until most are finely chopped but some slightly larger pieces remain.
• a) Transfer the onion mixture to a large mixing bowl
• b) Return the pan to the heat and melt the remaining butter (25g) and oil (1tbsp)
• c) Add the chestnuts and cook for 5 minutes, stirring continuously, until lightly browned
• a) Tip the chestnuts into the bowl with the onion mixture and stir in almost all the cranberries, reserving some for decoration, the breadcrumbs, parsley, thyme, rosemary, eggs, grated apples and plenty of seasoning. Mix well
• b) Spoon half the mixture into the prepared tin, pressing it down with the back of a spoon.
• c) Dot with pieces of cheese then cover with the remaining chestnut mixture.
• a) Bake for 40-45 minutes until the ring is lightly browned and starting to come away from the sides of the tin.
• b) Allow to cool in the tin for 5 minutes. Oil a baking sheet
• c) Loosen the edges with a round bladed knife and turn out onto an oiled baking sheet
• d) Discard the Lining paper and leave the chestnut ring to cool for 1 hour until cold.
• a) Unroll one pack of pastry onto a lightly flowered surface. Using a sharp knife cut out 2x20cm strips reserving the leftover pastry.
• b) Arrange the pastry strips over the chestnut ring, tucking in the edges with a round bladed knife as you go.
• a) Re-roll the reserved pastry (Cook tip 2) to about 2mm thick. Cut leaf shapes from the pastry and mark on veins with a knife.
• b) Brush the pastry strips with egg yolk (Cook tip 1). Then attach the pastry leaves, curling and overlapping them to form a number of flower shapes spaced evenly around the ring.
• c) Shape several small balls of pastry and attach three to the centre of each flower with a dab of the egg yolk. (Cover and chill the remaining egg glaze)
• d) Cover with cling film and chill for at least 45minutes.
• a) Preheat the oven to 200C / Gas 6 / fan oven 180C
• b) Brush the pastry decorations carefully with the reserved egg yolk.
• c) Bake for 40-45minutes until the pastry is risen and golden brown. If necessary cover the top of the ring with foil if it begins to over-brown before the sides are cooked.
• a) Remove from the oven and slide gently onto a warmed serving plate.
• b) Garnish the ring with the remaining cranberries, the extra rosemary sprigs and the bay leaves.
• c) Serve with a rich sherry gravy and vegetables of your choice.

CHESTNUT, LEEK, APPLE & CRANBERRY STUFFING

Steps:

• Preheat oven to 400° F. Cut X's on the flat side of the chestnuts and lay them on a baking sheet. Bake for about 15 minutes, or until the shells open. Peel & chop. Decrease oven temp to 350° F. Bake bread (unless it is already dried out) for about 10 minutes to dry it out. Then increase the oven temperature to 375° F. Melt butter in a large skillet over medium heat. Add leeks, onions, celery & garlic and cook covered, stirring occasionally, for about 10 minutes. Add apples, thyme, salt & pepper, and cook, still covered, stirring occasionally, for about another 5 minutes, until apples are tender. Combine cooked fruits & vegetables with the bread, chestnuts, cranberries, sage & parsley. Whisk the eggs & cream together, and then stir them in with the mixture, along with the vegetable stock. Add the entire mixture to a large oven-proof baking dish, and bake for about 35 minutes.