Tinas Mushroom And Water Chestnut Stuffing Recipes

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CHESTNUT STUFFING



Chestnut stuffing image

If you love stuffing don't just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour and perfect for Christmas.

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 50m

Number Of Ingredients 10

1 onion, chopped
50g butter
140g small button mushroom, thickly sliced
200g vac-pack whole cooked chestnut, halved
170g pack Ardennes pâté, cubed
25g pack parsley, chopped
1 tbsp thyme leaves
6 rashers smoked streaky bacon, each rasher cut into 6-8 pieces
140g oatmeal breadcrumbs (we used an Allinson sliced oatmeal loaf) or white breadcrumbs
2 eggs

Steps:

  • Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
  • Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. Stuff into the neck end of the turkey, or spoon into oiled muffin tins (half-fill to make 8 servings) and bake for 30 mins alongside the turkey.

Nutrition Facts : Calories 262 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.29 milligram of sodium

SAUSAGE WATER CHESTNUT DRESSING/STUFFING



Sausage Water Chestnut Dressing/Stuffing image

This stuffing has been a never fail for me, Everyone likes it. Left overs are usually fried for breakfast the next day or used for stuffing and turkey sandwiches.

Provided by Derf2440

Categories     Poultry

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb ground lean pork
1 large Spanish onions or 1 large walla walla onion, medium chopped
1 cup celery, chopped with leaves
1 clove garlic, smashed
vegetable oil cooking spray
10 -12 cups dried, cubed sourdough bread or 10 -12 cups dried, cubed French bread, rolled and crushed to medium crumbs
1/2 cup parsley, chopped
1/4 cup chives (optional)
2 (10 ounce) cans sliced water chestnuts, undrained
1 granny smith apple, peeled,cored and chopped
salt and pepper
poultry seasoning

Steps:

  • Heat and spray with veggy oil a heavy large frypan.
  • scramble fry pork, onions, celery and garlic until onions are transparent.
  • Set aside, do not drain.
  • In a very large bowl, place bread crumbs, parsley and chives, if using.
  • Mix well.
  • Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
  • Mix well.
  • Add pork and onion mixture with juice from pan.
  • Mix well.
  • Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
  • Refrigerate until ready to stuff turkey.
  • Pack cavities firmly but not tight.
  • Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

Nutrition Facts : Calories 164.1, Fat 9.7, SaturatedFat 3.6, Cholesterol 32.7, Sodium 40.3, Carbohydrate 11, Fiber 2.2, Sugar 3.7, Protein 8.5

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY



Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 slices marble rye bread
4 tablespoons softened butter, divided
2 1/2 pounds turkey breast cutlets
Salt and pepper
3 teaspoons poultry seasoning, divided, plus 1 teaspoon
4 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box
1 pound mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
3 scallions, chopped
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
  • Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
  • Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

MUSHROOM & CHESTNUT STUFFING



Mushroom & Chestnut Stuffing image

This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season.

Provided by MissMandie

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups chestnuts, roasted and chopped
1 1/2 cups mushrooms, chopped
1 1/2 cups butter
1 onion, chopped
3 garlic cloves, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups chicken broth (2 cubes chicken stock & approx. 400mL water)
1 loaf day-old bread, cubed
1 egg, lightly beaten
1/4 cup milk

Steps:

  • To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
  • In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
  • Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
  • Beat egg and milk together and pour over cubed bread.
  • Drizzle bread with warm broth and toss to ensure even coverage.
  • Toss through cooked mixture gentle with your hands to coat everything well.
  • Set aside to cool.
  • Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

TINA'S MUSHROOM AND WATER CHESTNUT STUFFING



Tina's Mushroom and Water Chestnut Stuffing image

I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.

Provided by peloquinswife

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

1 cup unsalted butter
2 (8 ounce) packages sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
4 ¾ cups chicken stock
4 (6 ounce) packages turkey stuffing mix (such as Kraft(R) Stove Top(R))
4 large eggs, beaten
1 (5 ounce) can water chestnuts, drained and finely chopped
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
  • Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
  • Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g

MUSHROOM AND WATER CHESTNUT STUFFING



Mushroom and Water Chestnut Stuffing image

none

Provided by ChefJerm

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 9

6 slices Marble rye bread
2 tablespoons EVOO
1 pound Mushroom chopped
2 ribs Celery from the heart with leafy green tops
1 can Water chestnuts chopped
3 Scallion chopped
1 teaspoon Poultry seasoning
2 tablespoons Fresh parsley chopped
1 cup Turkey or chicken broth

Steps:

  • Preheat skillet over medium high heat with 2 tbsp EVOO. Add chopped mushrooms and brown 5 miinutes stirring frequently. Add salt and pepper to taste. Add celery and water chestnuts and continue to cook until veggies are tender about 5 minutes. Add scallions, poultry seasonings and parsley. Cut bread into cubes and add to skillet. Moisten stuffing with 1 cup broth.

Nutrition Facts : Calories 231 calories, Fat 7.05663541666667 g, Carbohydrate 28.6141229166667 g, Cholesterol 24.2666666666667 mg, Fiber 2.80343754952153 g, Protein 14.0574354166667 g, SaturatedFat 1.23468333333333 g, ServingSize 1 1 Serving (189g), Sodium 227.540833333333 mg, Sugar 25.8106853671451 g, TransFat 0.600072291666667 g

CHESTNUT AND WILD MUSHROOM STUFFING



Chestnut and Wild Mushroom Stuffing image

Provided by Traci Des Jardins

Categories     Mushroom     Side     Thanksgiving     Dinner     Stuffing/Dressing     Fall     Winter     Chestnut     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 13

1/3 pound fresh chestnuts*
8 tablespoons (1 stick) unsalted butter
2 1/2 cups sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes
2 1/2 cups wild mushrooms
1 medium onion, diced
4 stalks celery, diced
2/3 cup fresh parsley, coarsely chopped
3 tablespoons plus 1 teaspoon fresh thyme leaves
1 1/2 to 2 cups chicken stock or low-sodium chicken broth
2 large eggs, lightly beaten
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
*If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.

Steps:

  • Preheat oven to 350°F.
  • Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve. Leave oven on.
  • Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
  • On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on.
  • In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
  • Add mushroom mixture plus parsley and thyme to bread and gently stir to combine.
  • In heavy, small pot over moderate heat bring chicken stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.

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