Ginger Chestnut Stuffing Recipes

STOVE TOP CHESTNUT STUFFING

Steps:

• Melt 2 tablespoons of butter in a saucepan.
• Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
• Add the chestnuts and mushrooms and saute for 2-3 minutes.
• Add the water and remaining margarine, bring to a boil.
• Stir in the bag of stuffing and mix well.
• Cover, remove from heat and let stand 5 minutes.

CHESTNUT STUFFING

Steps:

• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.
• Soak the stale bread in the milk in a large bowl for 20 minutes.
• Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.
• Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well.
• Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.

CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes

CHESTNUT STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
• Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
• In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
• Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.