Chestnut Stuffing Roll Recipes

CHESTNUT STUFFING

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.

CHESTNUT, BACON AND SAGE STUFFING ROLLS

Steps:

• Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
• Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
• Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

CHESTNUT STUFFING

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.

CHESTNUT STUFFING

Steps:

• Make an incision in each chestnut with a knife. Drop the chestnuts into boiling water and simmer for 10 minutes. Drain and peel the chestnuts, using rubber gloves to protect your fingers.
• Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
• Melt the butter in the frying pan and saute the shallots with the celery until soft. Mix with the chestnuts, parsley and egg. Season and stuff into the bird cavity.