Roasted Chestnut And Apple Dressing Recipes

ROAST DUCK WITH CHESTNUT STUFFING

Steps:

• Combine onion, parsley root, carrot, rosemary, bay leaves, and white peppercorns in a bowl. Stir in white wine. Place duck in a large bowl and pour marinade over duck. Cover with foil and marinate in the fridge for at least 12 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine chestnuts, apple, bread, and egg in a bowl; season with tarragon, salt, and pepper.
• Remove duck from the marinade and strain marinade through a sieve. Dry duck inside and out with paper towels. Rub salt and pepper all over the skin. Fill cavity with stuffing, being careful not to overstuff. Secure opening with wooden skewers. Pour oil into a roasting dish. Add stuffed duck, breast-side up.
• Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes.
• Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes.
• Pour warm marinade into the roasting pan. Cover with a lid or aluminum foil and return to the oven. Reduce oven temperature to 350 degrees F (175 degrees C) and bake duck until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove duck from the roasting pan and transfer to a baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast duck until skin is golden-brown, 3 to 5 minutes. Remove duck from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
• Strain the stock, removing any burnt bits and skimming off fat. Heat stock in a saucepan over high heat and cook until gravy is reduced to 1/3, 5 to 10 minutes. Season with salt and pepper. Carve duck and serve with gravy.

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.

ROASTED CHESTNUT SAUSAGE DRESSING

Steps:

• Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
• In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
• Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

ROAST TURKEY WITH CHESTNUT STUFFING RECIPE

Steps:

• To make the stuffing: Melt butter in a pan and add the onion. Cook it over a medium heat for 5-7 mins until the onion has softened. Remove the pan from the heat and leave the onions to cool.
• Mix together the sausage meat, breadcrumbs, egg, apple and sage, then add the onion mixture. Stir in the chestnuts, taking care that they don't get completely mashed and retain some texture.
• Use stuffing to fill neck cavity of turkey. (Shape any extra stuffing into balls and cook on a baking tray for 20-30 mins, after turkey has been taken out of the oven.) When the bird is stuffed, pull the neck skin tight over the stuffing without tearing it, and, if necessary, secure it with a couple of cocktail sticks.
• Set oven to 190°C/375°F/Gas 5.
• Weigh turkey to calculate the cooking time, allowing 20 mins per 500g. A 6kg turkey with stuffing will take 4 hours to cook.
• Place the turkey in a roasting tin and pour the stock around it. Brush the melted butter over the skin of the turkey. Cover with foil and place towards the bottom of the pre-heated oven. The shelf at the top will be used for the roasted vegetables.
• Keep the turkey covered with foil until the last 30-40 mins of the calculated cooking time, then remove the foil, baste the turkey and return it to the oven until cooked through. See tips.
• Remove the bird from the oven and transfer it to a warmed serving plate. Cover with clean foil and leave it to rest in a warm place for 20-30 mins before carving. Garnish with sprigs of rosemary.

ROASTED CHESTNUT AND APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Cut the focaccia into small cubes and spread them out on a cookie sheet. Bake until dry and crunchy, 20 to 30 minutes.
• In a thick-bottomed pot, heat the butter and oil over medium low. Add the onions, celery and thyme; sweat the vegetables for 10 to 12 minutes. Season with salt and pepper.
• Turn the heat up to medium high and add the apples. Cook until the apples start to brown, 8 minutes.
• Turn off the heat and add the chestnuts and bread; toss to mix.
• Pour in the chicken stock, 1 cup at a time, mixing well between additions -- you want the mixture moist, not soaking wet.
• Transfer the stuffing to a casserole dish, cover with foil and bake for 45 minutes. Uncover and bake for another 15 to 20 minutes, until golden.
• Serve warm.