Best Chestnut And Pear Stuffing Recipes

ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING

Roasted Free-Range Turkey with Pear and Chestnut Stuffing image

The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Number Of Ingredients 12

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter
6 stalks celery, strings removed, cut into 1/4-inch dice
2 large onions, cut into 1/4-inch dice
1/4 cup fresh thyme leaves, finely chopped
1 teaspoon fresh sage leaves, finely chopped
1 tablespoon fresh flat-leaf parsley, coarsely chopped
1/2 pound Oven-Roasted Chestnuts, shelled and chopped
27 stale slices white bread, (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
1 1/4 cups Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
1 tablespoon salt
1 12- to 14-pound free-range turkey

Steps:

Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.

PEAR, CHESTNUT AND SAGE DRESSING/STUFFING

Pear, Chestnut and Sage Dressing/Stuffing image

I found this recipe in The Wine Spectator, and ever since have given up making my old standby which was Apple, Pecan and Sausage stuffing. I normally make this outside the turkey (or chicken) but since there are no eggs, it is probably safe use to as a stuffing. It is great leftover for sandwiches and I always make extra! This version uses less butter than the original. It is important to use fresh chestnuts, if you can. Water Chestnuts change the taste, and chestnuts from a jar just don't hold up well.

Provided by Simply Chris

Categories Thanksgiving

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, finely diced
1 large carrot, finely diced
3 stalks celery, finely diced
1/2 lb butter, melted
2 bosc pears, peeled and diced
1 cup fresh chestnuts, peeled and chopped
8 ounces breakfast sausage, cooked and drained
1/2 cup fresh parsley, chopped,to taste
1/2 cup fresh sage leaf, chopped
8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
3 -4 cups turkey broth or 3 -4 cups chicken stock
salt and black pepper

Steps:

Preheat oven to 350 degrees.
Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
Add the sauteed vegetables and butter to the bowl.
Lightly toss.
Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
Handle the dressing gently when mixing.
Season to taste with the salt and pepper, being especially generous with the black pepper.
Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
Bake for about 45 minutes.
Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
Serve immediately.

Nutrition Facts : Calories 664.6, Fat 23.6, SaturatedFat 12.2, Cholesterol 56.5, Sodium 1068, Carbohydrate 92.3, Fiber 5.2, Sugar 7.8, Protein 22.1

CHESTNUT AND PEAR STUFFING

Chestnut and Pear Stuffing image

Provided by Anne Burrell

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

Steps:

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F.

FENNEL, PEAR AND CHESTNUT STUFFING

Fennel, Pear and Chestnut Stuffing image

This stuffing is the perfect combination of sweet and savory with some unique additions like fennel and dried pears. If you want to keep this stuffing vegetarian, you could use vegetable broth. If you want to go all out, you could also add some sweet Italian sausage when you cook the shallots and fennel.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
2 large shallots, chopped (about 1 cup)
1 large bulb fennel, trimmed, cored and chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
2 teaspoons fennel seeds
3 cups low-sodium chicken broth
4 ounces dried pears, roughly chopped (about 3/4 cup)
6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup)
2 large eggs
1/4 cup chopped fresh parsley
16 cups cubed day-old semolina bread (about 1 pound 12 ounces)

Steps:

Preheat the oven to 375˚ F. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes. Season with 1 teaspoon salt and a few grinds of pepper. Stir in the thyme and fennel seeds and cook 1 minute. Add the broth, dried pears and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2 to 3 minutes. Remove from the heat.
Whisk the eggs, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cubed bread, then pour the broth mixture on top. Stir to coat and evenly moisten the bread. Transfer to the baking dish and dot with the remaining 4 tablespoons butter. Cover loosely with foil and bake 30 minutes, then uncover and continue baking until crisp and golden on top, about 20 more minutes.

PEAR AND CHESTNUT STUFFING

PEAR AND CHESTNUT STUFFING image

Yield 10 people

Number Of Ingredients 8

Ingredients

4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

Steps:

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy. Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more. Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half. Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious. Read more at: http://www.foodnetwork.com/recipes/anne-burrell/crown-roast-of-pork-recipe/index.html?oc=linkback