Best Roasted Vegetable And Chestnut Stuffing Recipes

Sweet and Savory Root Vegetable Stuffing image

Provided by Giada De Laurentiis

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
3 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
2 large leeks, white and pale green parts only, thinly sliced
One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground allspice
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon
8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs, at room temperature, beaten
1 1/4 cups (6 ounces) dried cranberries
1/4 cup frozen apple juice concentrate, thawed
3/4 cup vegetable stock
5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional

Steps:

Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

Chestnut Stuffing image

Provided by Martha Stewart

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.

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).