Chestnut Fig Stuffing Recipes

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BRIOCHE STUFFING WITH CHESTNUTS AND FIGS



Brioche Stuffing With Chestnuts and Figs image

This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well blog published several recipes appropriate for the meat-free Thanksgiving table. Here, vegetarian sausage stands in for traditional pork, and the addition of apple, fennel and chestnuts provide a pleasing combination of flavors and textures. It is a rich and delicious dressing that everyone will love.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 1h

Yield 10 servings

Number Of Ingredients 18

1/2 loaf of brioche
1/2 cup (1 stick) butter
1/2 cup celery, medium fine dice
1/2 cup fennel, medium fine dice
1/4 cup Fiji apple, medium fine dice
1 cup Spanish onion, medium fine dice
1 pound vegetarian sausage, finely diced (optional)
2/3 cup glazed chestnuts, medium fine dice
2/3 cup dried figs, medium fine dice
1/3 cup reduced (syrupy) vegetable stock
2 cups vegetable stock
1 tablespoon salt
2 eggs
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh sage leaves, chopped
2 teaspoons fresh marjoram leaves, chopped
1 pinch quatre épices
2 teaspoons ground pepper

Steps:

  • Dice brioche into a medium-fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
  • Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
  • In a second sauté pan, melt the remaining butter and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
  • Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 341 milligrams, Sugar 6 grams, TransFat 0 grams

CHESTNUT-FIG STUFFING



Chestnut-Fig Stuffing image

Make and share this Chestnut-Fig Stuffing recipe from Food.com.

Provided by figaro8895

Categories     Thanksgiving

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

5 cups day-old multigrain bread or 5 cups whole wheat bread, cut into 1/2-inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 (7 1/2 ounce) jars dried chestnuts, chopped (2 c)
1 cup dried fig, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 c)
2 stalks celery, finely chopped (1.5 c)
1 cup chicken stock or 1 cup broth
1 teaspoon fresh thyme leave
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon fresh ground pepper

Steps:

  • In a large bowl, combine the bread, chestnuts, and figs; cover and set aside.
  • In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally.
  • Add the chicken stock and thyme, heat to a boil, and remove from heat. (The receipe can be made to this point up to 1 day ahead.)
  • Cover and refrigerate the stock and bread separately).
  • Add the stock to the bread mixture, along with the eggs, salt, and pepper.
  • Toss to combine.
  • Place in a baking dish and cover with aluminum foil.
  • Bake with the turkey during the first hour of cooking.

Nutrition Facts : Calories 279, Fat 7.2, SaturatedFat 1.4, Cholesterol 53.8, Sodium 714.4, Carbohydrate 46.4, Fiber 3.7, Sugar 13, Protein 7.9

ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING



Roasted Chestnut, Fig and Cornbread Stuffing image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

2 cup cornbread
2 eggs
1/2 cup cream
1/4 cup figs rehydrated in 1/2 cup apple cider
1 pinch thyme
10 roasted and shelled chestnut chopped in large pieces

Steps:

  • Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.

SAUSAGE, CHESTNUT AND FIG STUFFING



Sausage, Chestnut and Fig Stuffing image

Categories     Fruit     Nut     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Fig     Sausage     Winter     Chestnut     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

8 ounces mild Italian sausages, casings removed
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned low-salt chicken broth
3 tablespoons brandy
1/2 teaspoon dried thyme
4 cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless French bread
1‟ cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
  • Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.

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