Best Traditional Olde English Chestnut Stuffing For Turkey Or Goose Recipes

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

Ingredients

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.

BEST CHESTNUT STUFFING

Best Chestnut Stuffing image

I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.

Provided by davidfitwe

Categories Long Grain Rice

Time 2h

Yield 9 cups, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh chestnuts
1 1/2 lbs ground beef
1/2 lb bulk pork sausage
1 cup onion
1 cup celery
3 1/2 cups turkey broth or 3 1/2 cups chicken broth
1 cup long grain rice
1 cup raisins (golden preferred)
1/2 cup almonds or 1/2 cup pine nuts
2 tablespoons turkey drippings or 2 tablespoons chicken drippings
1 1/2 teaspoons salt
2 teaspoons cinnamon (this is never enough)
1/4 teaspoon pepper
2 eggs

Steps:

Cut slash in chestnuts with sharp knife.
Roast on a baking sheet in 450 degree oven for 5-6 minutes (up to 15 minutes if needed); cool.
Peel and coarsely chop.
In a large skillet cook beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 Cups of broth, chestnuts, uncooked rice, raisins, nuts, drippings, salt, cinnamon, and pepper.
Cover, simmer 30 minutes or until rice is cooked stir to prevent burning.
Remove from heat.
Combine remaining 1/2 c broth and eggs; stir into meat mixture.
Bake covered in a 3 qt casserole at 325 degrees for 30-35 minutes.

Nutrition Facts : Calories 1195.9, Fat 50.6, SaturatedFat 16.2, Cholesterol 261.9, Sodium 1150.2, Carbohydrate 125.3, Fiber 5.6, Sugar 24.6, Protein 59.9