Best Pork And Chestnut Sausage Wrapped In Chicken Breast Scaloppine Recipes

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PORK SCALOPPINE



Pork Scaloppine image

Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 10

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

Steps:

  • Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
  • Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING



Crown Roast of Pork with Chestnut Sausage Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 19

Two 8-chop racks of pork (about 5 pounds each)
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 cups Chestnut and Sausage Stuffing, recipe follows
One 1-pound loaf country white bread, cut or torn into 1-inch pieces
1 pound bulk Italian pork sausage
4 cloves garlic, smashed and roughly chopped
2 stalks celery, diced
1 medium bulb fennel, diced
1 medium yellow onion, diced
4 tablespoons unsalted butter, plus additional for buttering casserole dish
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups jarred whole roasted and peeled chestnuts, roughly chopped
2 1/2 cups chicken broth

Steps:

  • Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
  • Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
  • Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
  • Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
  • Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
  • Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
  • In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
  • In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
  • Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

SAUSAGE SCALOPPINE



Sausage Scaloppine image

My family loves this dish on rolls as sandwiches or served over pasta. It is very easy and is also great for parties and potlucks.

Provided by Karen..

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs Italian sausage
1 green pepper, coarsely chopped
1 large onion, coarsely chopped
1 (28 ounce) jar spaghetti sauce
rolls or pasta

Steps:

  • Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
  • Remove sausage from pan and add peppers and onions to the frying pan.
  • While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
  • Return sausage to pan and add the jar of sauce.
  • Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
  • Serve on Italian rolls or over pasta.

ROASTED CHESTNUT SAUSAGE DRESSING



Roasted Chestnut Sausage Dressing image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 12

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

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).

PORK AND CHESTNUT SAUSAGE



Pork and Chestnut Sausage image

Chestnuts are a cold-weather crop, available from early fall to the end of winter. At that time of year, when the plane trees in Italy's town squares occasionally still have some leaves left from summer and no sign of spring is in sight, vendors set up sidewalk braziers in the piazzas and roast chestnuts over open fires. They are served up right off the grill, piping hot, in newspaper cones. You have to be out and about to get them that way, and bundled in suitably warm clothing to guard against the weather. Once you buy them, it's a slow, peel-as-you-go proposition. But somehow the divine combination of freshly roasted chestnuts and a hot coffee from a nearby stand chases away the cold and lessens the effort necessary to pry off the invariably recalcitrant charred shells and inner skins. With the already peeled, freeze-dried or vacuum-wrapped chestnuts now available, the pleasure, albeit without the char but also without the chore, is brought to the home kitchen year-round. If you do not use all the chestnuts in the package, freeze the remainder. If you store them in the refrigerator, they will mold after just a few days.

Yield makes 3/4 pound

Number Of Ingredients 10

2 tablespoons butter
1/2 cup coarsely chopped freeze-dried or vacuum-packed peeled chestnuts
1/2 cup finely chopped yellow or white onion
1 1/2 tablespoons finely chopped celery
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
Small pinch of freshly grated nutmeg
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound ground pork

Steps:

  • In a large sauté pan, melt the butter over medium heat. Add the chestnuts, onion, celery, thyme, nutmeg, sugar, salt, and pepper and stir to mix. Cook until the vegetables begin to sweat, about 2 minutes. Transfer to a medium bowl and set aside to cool completely.
  • Add the pork to the cooled chestnut mixture, and knead with your hands until thoroughly blended. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. The sausage can be used right away.
  • Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)

ROASTED CHICKEN WITH SAUSAGE STUFFING



Roasted Chicken with Sausage Stuffing image

This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced sweet red pepper
1 tablespoon butter
5 cups unseasoned stuffing croutons
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 to 2 cups chicken broth, divided
1 roasting chicken (6 to 7 pounds)

Steps:

  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.

CHESTNUT SAUSAGE STUFFING



Chestnut Sausage Stuffing image

I discovered this recipe in a four-generation family cookbook. I'm glad I gave it a try. It has become "the" stuffing at our holiday table. -Judi Oudekerk, Buffalo, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
2 cups finely chopped fresh mushrooms
1-1/2 cups finely chopped onion
2 celery ribs, chopped
1/3 cup butter
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1/4 teaspoon pepper
1 cup chicken broth
4 cups day-old bread cubes
1 package (8-3/4 ounces) whole chestnuts, chopped (about 2 cups)

Steps:

  • In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 239 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 426mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

PORK AND CHESTNUT STUFFING



Pork and Chestnut Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 50m

Yield About 8 cups

Number Of Ingredients 12

1 1/4 pounds ground lean pork
2 cups finely chopped onions
1/2 bay leaf
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste
2 pounds cooked, shelled chestnuts, about 6 cups, cut in half or left whole (see note)
1 1/2 cups chicken broth
1/2 cup finely chopped parsley
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish

Steps:

  • Preheat the oven to 350 degrees.
  • Put the pork in a heavy skillet and cook for five minutes or until the pork loses its raw color, stirring and cutting down with a heavy metal spoon to break up the lumps. Add the onions and continue cooking, stirring, until the onions are wilted, about five minutes.
  • Chop together the half bay leaf and thyme and add this to the pork. Add the wine and cook until the wine is reduced. Add salt and pepper.
  • Add the chestnuts, chicken broth and parsley. Cook, stirring often, about five minutes. Stir in the egg and remove from the heat. Let cool.
  • Stuff and roast the turkey. Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake 30 minutes. Serve the separate stuffing with the carved turkey.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 474 milligrams, Sugar 2 grams, TransFat 0 grams

PORK AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE



Pork and Chestnut Sausage Wrapped in Chicken Breast Scaloppine image

Categories     Sauce     Chicken     Pork     Appetizer     Breakfast     Side     Dinner     Sausage     Chestnut     Pastry     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 7

6 small boneless chicken breast halves with skin
1 1/2 pounds Pork and Chestnut Sausage (page 14)
4 tablespoons butter
1/4 teaspoon freshly ground black pepper
3 cups red wine
8 cloves garlic, coarsely chopped
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

  • One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
  • Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
  • In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
  • Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
  • Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.

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