Porcini Chestnut And Sausage Stuffing Food

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ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING



Roasted Brined Turkey with Porcini, Chestnut, and Sausage Stuffing image

A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 8 to 10

Number Of Ingredients 5

1 whole turkey (18 to 20 pounds), brined in Turkey Brine
Porcini, Chestnut, and Sausage Stuffing
1 stick (1/2 cup) unsalted butter, melted
Kosher salt and freshly ground pepper, to taste
Coarse salt and freshly ground pepper, to taste

Steps:

  • Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
  • Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
  • Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
  • Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.

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.

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).

RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING



Raffy's Turkey Sausage and Chestnut Stuffing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 medium green apple, cored and diced into 1-inch cubes
1 medium red apple, cored and diced into 1-inch cubes
1 medium onion, diced into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, plus 2 tablespoons cubed
1/4 cup dry white wine
1 (6-ounce) bag dried cranberries
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
1 pound sweet Italian turkey sausage, meat removed from casing
8 ounce jar steamed whole chestnuts, roughly chopped
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
Pinch red pepper flakes
1 cup canned chicken stock
1 cup freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
  • In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
  • In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
  • Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

ROAST TURKEY WITH CHESTNUT STUFFING



Roast turkey with chestnut stuffing image

The classic Christmas turkey with a flavour-packed sausage-based stuffing - you'll have plenty left to serve on the side too

Provided by Sara Buenfeld

Time 4h20m

Yield Serves 8, with leftovers

Number Of Ingredients 18

150ml madeira or white wine
20g pack dried porcini mushrooms
2 onions , halved and sliced
25g butter , plus extra
15g pack thyme , use the leaves and reserve the stalks
2 x 454g packs Cumberland sausages , skins removed
200g pack whole cooked chestnut (I used Merchant Gourmet)
zest 1 lemon (halve and reserve the rest to use for the turkey)
15g pack flat-leaf parsley , chopped
85g fresh breadcrumb
10 rashers streaky bacon
1 onion , quartered
4.5-5.6kg/10-12lb bronze turkey , giblets removed (to use in stock)
85g soft butter
1 whole nutmeg
10 rashers streaky bacon
125ml glass madeira or white wine
watercress sprigs, to garnish

Steps:

  • First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
  • Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
  • Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
  • Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
  • On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
  • Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

Nutrition Facts : Calories 871 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Protein 86 grams protein, Sodium 3.01 milligram of sodium

CHESTNUT SAUSAGE STUFFING



Chestnut Sausage Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield Enough stuffing for a 12-pound bird

Number Of Ingredients 13

3 pounds chestnuts
4 cups chicken or turkey stock
2 medium onions, chopped
2 tablespoons unsalted butter
2 pounds sausage meat
2 cups fresh white bread crumbs
1/2 cup milk
1 teaspoon thyme, finely chopped
1 teaspoon fresh sage leaves, minced
4 tablespoons parsley, finely chopped
1/2 cup Cognac
2 eggs, lightly beaten
Coarse salt and freshly ground pepper to taste

Steps:

  • Make a gash in the side of each chestnut. Cover with water and bring to boil. Simmer for 10 minutes. Drain and peel the chestnuts while they are still hot (do this using rubber gloves to protect your hands). Simmer the chestnuts in the chicken stock until tender (about 20 minutes). Drain, reserving the stock.
  • Meanwhile, soften the onions in the butter. In a separate pan, brown the sausage meat, crumbling it with a fork as it cooks. Drain on paper towels.
  • Soak the bread crumbs in milk for 10 minutes and squeeze dry. Place the bread crumbs in a large bowl. Add the thyme, sage, parsley, Cognac and cooked sausage meat. Add the eggs and mix thoroughly.
  • Chop the chestnuts coarsely and add them to the mixture. Moisten with a half-cup of chicken stock or a little more if the mixture seems very dry. Season to taste with salt and pepper.

CHESTNUT AND SAUSAGE STUFFING



Chestnut and Sausage Stuffing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Sausage     Cognac/Armagnac     Fall     Sage     Chestnut     Gourmet     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups)
1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces
3 medium onions, coarsely chopped
3 celery ribs, coarsely chopped
1 pound bulk pork sausage
1 turkey liver (optional), coarsely chopped
1/4 cup Cognac or other brandy
1 1/2 cups half-and-half
1 cup turkey stock or low-sodium chicken broth
2 large eggs
1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 1/2 teaspoons dried sage, crumbled
1 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
  • Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
  • While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
  • Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
  • Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
  • Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
  • Increase oven temperature to 375°F.
  • Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
  • Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.

CHESTNUT AND SAUSAGE STUFFING



Chestnut and Sausage Stuffing image

This recipe was originally published in the November 1977 issue of Gourmet Magazine. This recipe is a bit labour intensive but the stuffing can be assembled (but not baked) 1 day ahead and chillled, covered.

Provided by Chef Regina V. Smith

Categories     Christmas

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 loaf country bread, crust discarded and bread cut into 3/4 inch cubes (8 cups)
1/2 lb bacon, cut crosswise into 1/2 inch pieces
3 medium onions, coarsely chopped
3 celery ribs
1 lb pork sausage
1/4 cup cognac
1 1/2 cups half-and-half
1 cup turkey stock or 1 cup chicken stock
2 large eggs
1 (14 ounce) jar peeled cooked whole chestnuts, coarsely crumbled
1/4 cup flat leaf parsley, coarsely chopped
1 1/2 teaspoons dried sage, crumbled
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish.
  • Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on.
  • While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
  • Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon.
  • Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture.
  • Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture.
  • Increase oven temperature to 375°F.
  • Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined.
  • Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.

Nutrition Facts : Calories 614.9, Fat 36.3, SaturatedFat 13.3, Cholesterol 129.8, Sodium 1125.8, Carbohydrate 51.2, Fiber 2.3, Sugar 2.3, Protein 19.9

RUSTIC PORCINI ONION STUFFING



Rustic Porcini Onion Stuffing image

Categories     Mushroom     Onion     Side     Bake     Christmas     Thanksgiving     Vegetarian     Stuffing/Dressing     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1 1/2 (1-lb) Pullman or round loaves, torn into 1-inch pieces (20 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing dish
4 1/2 cups boiling-hot water
2 oz dried porcini mushrooms (sometimes called cèpes; 54 g)
10 oz fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
4 large shallots, quartered
2 celery ribs, sliced 1/4 inch thick
2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 1/4 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
  • Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
  • Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
  • While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
  • Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
  • Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.

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Top Asked Questions

What to make with Chestnut Stuffing and sausage stuffing?
We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness. 1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups)
How to cook roasted chestnuts?
Directions In a large skillet melt butter over medium heat. Add celery, onion, and carrot; cook for 7 to 10 minutes or until tender, stirring occasionally. In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts. Drizzle with enough of the 1 to 1 1/3 cups broth to moisten, tossing lightly to combine.
How do you make sausage stuffing in the oven?
Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well. Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes.
Where did Chuck Williams get his chestnut and sausage dressing from?
In the early 1970s, the chef of Fournous Ovens at the Stanford Court Hotel in San Francisco gave Chuck Williams this recipe for chestnut and sausage dressing. It is probably an adaptation of a recipe brought over from the Mediterranean area by Greek settlers in New England. Spread the bread out on a baking sheet and let dry overnight.

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