Capoducken With Chorizo And Oyster Chestnut Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

EMERIL LAGASSE CHORIZO STUFFING



Emeril Lagasse Chorizo Stuffing image

Provided by Emeril Lagasse

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup chopped green bell pepper
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
Pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, casings removed, crumbled
1 cup chopped yellow onion
1 cup chopped celery

Steps:

  • Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

GINGER CHESTNUT STUFFING



Ginger Chestnut Stuffing image

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup chicken stock
3 large eggs
3 cups, 1-inch cubes whole-grain bread, about 1 1/2 pounds
1 1/2 cups cooked, shelled, roughly chopped fresh chestnuts (vacuum-packed shelled chestnuts are an excellent substitute)
3 tablespoons grated fresh ginger
1/4 cup maple syrup
Salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed.
  • If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped.
  • Combine the chestnuts with the soaked bread, add the fresh ginger and maple syrup, and season with the salt and pepper. Place the stuffing mixture into a 1 1/2-quart baking casserole, and dot with the butter.
  • Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving. Serve with Duck Breast with Balsamic Vinegar Glaze, Roast Wild Turkey, or Venison Chops.

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

More about "capoducken with chorizo and oyster chestnut stuffing recipes"

CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
capoducken-with-chorizo-and-oyster-chestnut-stuffing image
Nov 18, 2018 - Get Capoducken with Chorizo and Oyster-Chestnut Stuffing Recipe from Food Network
From pinterest.com
See details


CHORIZO CHESTNUT STUFFING RECIPE - GOODHOUSEKEEPING.COM
chorizo-chestnut-stuffing-recipe-goodhousekeepingcom image
2012-09-26 Step 4 In same skillet, cook chorizo on medium 5 to 10 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to paper towels to drain; discard fat in pan.
From goodhousekeeping.com
See details


CHESTNUT OYSTER STUFFING RECIPE BY CHICKEN.DELIGHTS | IFOOD.TV
2010-09-01 Beer Floats: Ginger Caramel Beer Float & Chocolate Beer Float- A Summer Treat!
From ifood.tv
See details


OYSTER STUFFING WITH CHESTNUTS AND CORNBREAD - - RECIPE FROM ...
1 tablespoon olive oil; 1 stick butter (1/4 lb) 4 slices bacon, julienned; 4 cloves garlic, minced; 2 large onions, small dice; 6 stalks celery, peeled, small dice
From bostonchefs.com
See details


200 | GUY'S RANCH KITCHEN | FOOD NETWORK
Season 2, Episode 1 Meze Fete. Guy Fieri invites some of his favorite chefs to the ranch to celebrate the exotic flavors and spices of the Middle East with small plates called mezes.
From foodnetwork.com
See details


CAPON RECIPES | PUNCHFORK
Roasted Capon, Capoducken with Chorizo and Oyster-Chestnut Stuffing, Roast Capon with Fig-and-Pancetta Stuffing and 6 more top-rated Capon recipes on Punchfork.
From punchfork.com
See details


CHORIZO AND CALABRIAN CHILE STUFFING RECIPE | BON APPéTIT
2021-10-19 Preparation. Step 1. Preheat oven to 250°. Arrange bread cubes in a single layer on 2 large rimmed baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, …
From bonappetit.com
See details


CAPODUCKEN WITH CHORIZO AND OYSTER CHESTNUT STUFFING …
Steps: Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish. Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. …
From tfrecipes.com
See details


ROAST TURKEY WITH MOZZARELLA AND PEPPERONI STUFFING | RECIPE
Nov 17, 2018 - Get Roast Turkey with Mozzarella and Pepperoni Stuffing Recipe from Food Network. Nov 17, 2018 - Get Roast Turkey with Mozzarella and Pepperoni Stuffing Recipe …
From pinterest.ca
See details


THANKSGIVING WARM-UP | GUY'S RANCH KITCHEN | FOOD …
Jonathan Waxman puts his own spin on the turducken with a Capoducken with Chorizo and Oyster-Chestnut Stuffing, and he lightens things up with Gratin of Celery Root and Potato.
From foodnetwork.com
See details


CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
2017-01-04 Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing. Step …
From recipenet.org
See details


CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
Oyster and Chestnut Stuffing, recipe follows; 2 cups shucked Kusshi oysters; 1 capon; 1 duck; 1 guinea fowl; 1 pound loose chorizo, casings removed; 1/2 cup chopped fresh cilantro; 2 …
From punchfork.com
See details


CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
Nov 18, 2018 - Get Capoducken with Chorizo and Oyster-Chestnut Stuffing Recipe from Food Network. ... Nov 18, 2018 - Get Capoducken with Chorizo and Oyster-Chestnut Stuffing …
From pinterest.com
See details


CRANBERRY APEROL SPRITZERS | RECIPE | FOOD NETWORK RECIPES, …
Chestnut Stuffing Recipe. Thanksgiving Pie Recipes. Cooking Shop. Roasted Chestnuts. Smoked Turkey. The Ranch. Get Capoducken with Chorizo and Oyster-Chestnut Stuffing …
From pinterest.com
See details


CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
2019-01-15 cup (4 tbsp) butter, at room temperature, plus additional for buttering casserole dish
From foodnetwork.ca
See details


Related Search