Best Chestnut And Wild Mushroom Stuffing Recipes

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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.

ROASTED CHESTNUT AND MUSHROOM STUFFING



Roasted Chestnut and Mushroom Stuffing image

So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/3 cup butter
1 cup onion, diced
2 stalks celery, diced
2 cups mushrooms, sliced (portobello or button)
2 cups chestnuts, roasted, diced
1 potato, medium, grated
1 carrot, medium, grated
6 cups multigrain bread, cubed, day-old
1 tablespoon summer savory
1 tablespoon dried parsley
1 tablespoon dried sage
1/2 cup vegetable stock

Steps:

  • Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
  • Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
  • Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.

Nutrition Facts : Calories 143.5, Fat 10.5, SaturatedFat 6.6, Cholesterol 27.1, Sodium 113.4, Carbohydrate 11.7, Fiber 2.5, Sugar 2.6, Protein 2.2

STOVE TOP CHESTNUT STUFFING



Stove Top Chestnut Stuffing image

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

1 (6 ounce) package Stove Top stuffing mix (turkey or chicken)
5 tablespoons margarine
2 cups water
1/2 cup onion, chopped
1/2 cup celery, chopped
4 ounces mushrooms, sliced
4 ounces roasted and peeled chestnuts

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

CHESTNUT, MUSHROOM AND RICE STUFFING



Chestnut, Mushroom and Rice Stuffing image

The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from www.riceinfo.com

Provided by Shugar

Categories     Brown Rice

Time 2h

Yield 1 large casserole, 10 serving(s)

Number Of Ingredients 17

1/4 cup butter or 1/4 cup margarine, divided
1 cup fresh onion, chopped
1 cup chopped celery
4 cups fresh mixed mushrooms, coarsely chopped (we added more)
1 garlic clove, minced (we added 1 1/2)
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 cup dry white wine
1/4 cup chicken broth
4 cups long grain white rice (we used white sushi rice) or 4 cups long grain brown rice, cooked (we used white sushi rice)
1 cup roasted chestnuts, coarsely chopped (or 200 gram pack)
2 tablespoons fresh parsley, chopped
2 eggs, beaten
14 -16 lbs whole turkey (7 to 8 kg)

Steps:

  • For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
  • In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
  • Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
  • Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
  • Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
  • Add rice, chestnuts and parsley to skillet mixture and let cool completely.
  • Toss the mixture with eggs until well combined.
  • IF YOU WANT TO COOK THIS IN THE BIRD:.
  • Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
  • Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
  • Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
  • Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.

Nutrition Facts : Calories 1120.4, Fat 43.8, SaturatedFat 14, Cholesterol 370.6, Sodium 846.5, Carbohydrate 69.4, Fiber 2.3, Sugar 2.6, Protein 102.4

CHESTNUT STUFFING



Chestnut Stuffing image

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

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 bunch celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or store-bought low-sodium chicken stock
1 tablespoon kosher salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

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.

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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