Chestnut And Fruit Stuffing With Patti Labelle Recipes

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CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE



Chestnut and Fruit Stuffing with Patti LaBelle image

This recipe developed by the Martha television kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 15

1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces
1 1/4 cups low-sodium canned chicken stock
1/4 cup white wine
2 large eggs
4 tablespoons unsalted butter
1 large onion, cut into 1/4-inch pieces
2 cloves garlic, minced
4 stalks celery, halved lengthwise, and sliced 1/4-inch thick
2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces
6 ounces dried pears, cut into 1/2-inch pieces
24 pitted prunes
12 roasted chestnuts, peeled and coarsely chopped
coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage

Steps:

  • Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
  • In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
  • Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.

CROWN ROAST OF PORK WITH CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE



Crown Roast of Pork with Chestnut and Fruit Stuffing with Patti LaBelle image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

Two 8 or 9-chop racks of pork from rib-shop section, chine, excess fat, and feather bones removed
Coarse salt and freshly ground pepper
1 1/2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
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Steps:

  • Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib-chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat-side of each rack faces outwards. Season with salt and pepper. Let stand at room temperature for 30 minutes.
  • In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan. Fill center cavity with stuffing; cover stuffing with parchment paper. (Extra stuffing can be baked in a buttered baking dish at 375 degrees.until browned and heated through.)
  • Roast for 15 minutes; reduce heat to 375 degrees.and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 150 degrees. about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked allover.)
  • Remove from oven; let stand 20 minutes. Transfer to a serving platter.

CHESTNUT STUFFING



Chestnut Stuffing image

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 12

2 ounces oil
2 ounces butter
1 cup diced carrots
1 cup diced onions
1 cup diced celery
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
2 quarts stale focaccia, cut into 1-inch cubes
4 ounces chicken stock
4 ounces cider
1 pound roasted, peeled, and cleaned chestnuts cut into quarters
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes

CHESTNUT STUFFING



Chestnut Stuffing image

I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Provided by KBROWN26

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

2 cups chestnuts
1 ½ cups margarine
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
¼ cup milk

Steps:

  • With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  • In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  • Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g

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