CHESTNUT STUFFING
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
- Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
- Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
- Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
STOVE TOP CHESTNUT STUFFING
I grew up eating my aunt's chestnut stuffing every Thanksgiving. I couldn't find a recipe that came out like hers so I created my own using StoveTop stuffing mix. You can roast and peel your own chestnuts or, they can be purchased already roasted and peeled at many oriental markets or in a jar at some supermarkets.
Provided by Sandyg61
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 0.3, Sodium 571.6, Carbohydrate 32.3, Fiber 1.4, Sugar 3.4, Protein 4.3
CLASSIC STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
MILLET, BULGUR, AND CHESTNUT STUFFING
Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, satisfying side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Cook millet and bulgur separately.
- Heat oil in a large saute pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.
- Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).
Nutrition Facts : Calories 264 g, Cholesterol 3 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 506 g
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ALL THE STUFFING RECIPES YOU WILL EVER NEED - CANADIAN LIVING
From canadianliving.com
- Sausage, Apple, and Sage Stuffing. By: Canadian Living. Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.
- Rosemary Focaccia and Wild Rice Stuffing. By: Rheanna Kish and The Canadian Living Test Kitchen. Brussels sprouts and bacon star in this savoury stuffing.
- Chestnut and Mushroom Stuffing. By: Irene Fong and The Canadian Living Test Kitchen. Sweet chestnuts and meaty mushrooms add fall flavour to an otherwise classic stuffing.
- Savoury Slowcooker Stufing. By: Rheanna Kish and The Canadian Living Test Kitchen. If you like moist stuffing, this recipe is for you. Classic flavours merge to make a delicious stuffing that requires absolutely no oven space.
- Leek and Mushroom Stuffing. By: Irene Fong and The Canadian Living Test Kitchen. This stuffing works best with day-old bread, which doesn't shrink as much once the liquid is added.
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