Best Chestnut And Apple Casserole With Swiss Chard And Cranberry Granola 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.

SWISS CHARD AU GRATIN

Steps:

• Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
• Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
• Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
• Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

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.

CHESTNUT PUREE

Steps:

• Place the chestnuts in a saucepan with the chicken stock and celery. Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft. Drain well.
• Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon. Salt to taste. Serve hot.

CHESTNUT AND APPLE CASSEROLE WITH SWISS CHARD AND CRANBERRY GRANOLA

Steps:

• Make the cranberry granola. Toast nuts and oats on a cookie sheet in a 375 degree Fahrenheit oven until golden brown. Allow to cool and coarsely chop.
• Cut dried cranberries into small pieces. In a mixing bowl, combine cranberries, parsley, thyme leaves, lemon zest and juice, garlic, cayenne pepper and 2 tablespoons olive oil. Season with salt and pepper to taste. Add nuts and oats. Spread mixture on a cookie sheet and bake in 250 degree oven for 30 minutes.
• Meanwhile, prepare the casserole. In a sauté pan, heat 2 teaspoons olive oil and 1 tablespoon butter until the butter is golden brown. Add frozen chestnuts and roast for 5 minutes. Add 2 cups vegetable stock, and salt and black pepper to taste. Cook for 10 minutes over medium heat until tender and the chestnuts have absorbed most of the liquid
• Peel and core apples and cut each into four pieces. In a sauté pan, heat remaining butter and sauté apples until lightly caramelized.
• Cut green leaves from the Swiss chard, wash and reserve. Peel white skin off of the Swiss chard stems and keep stems in water with lemon juice. Cut stems in strips and sauté stems and leaves with most of remaining olive oil. Cover with remaining 2 cups vegetable stock and cook until tender, about 15 minutes.
• Peel onions, season with salt and pepper to taste and place in sauté pan. Add water until onions are just covered. Cook until the onions are tender and all of the liquid has been absorbed.
• in a pot, combine chestnuts, apples, Swiss chard, pearl onions and remaining cooking liquids. Heat and check seasonings. Finish with a drizzle of olive oil. Serve in a bowl topped with cranberry granola.