Recipe of the Day November 23 - looking for....

17 years ago

I'm looking for a chestnut stuffing that does not require meat, as one of my guests in vegetarian. Does anybody have such a recipe?

Roasted Chestnut Sausage Dressing

Recipe courtesy Tyler Florence

10 to 12 servings

Ingredients

Â 1 medium carrot, peeled and rough chopped

Â 1 medium onion, roughly chopped

Â 2 stalks celery, roughly chopped

Â 1/2 bunch fresh sage

Â 1 1/2 pounds loose sweet Italian sausage

Â Extra-virgin olive oil

Â Kosher salt and freshly ground black pepper

Â 5 cups cubed sourdough bread, crusts removed

Â 1 pound roasted chestnuts

Â 1 cup low-sodium chicken stock

Â 1/2 cup heavy cream

Â 1 large egg

Directions

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).

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Comments (5)

Dee1
17 years ago
I don't have a recipe, but couldn't you just leave the meat out?
luckygardnr
Original Author
17 years ago
I think that the sausage in this recipe gives the stuffing a whole lot of flavor. I'm hoping to find one that has other flavors (herbs and spices) to compensate for the lack of meat.
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glenda_al
17 years ago
Meatless chestnut stuffing

16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)
Nonstick vegetable oil spray
1 pound onions, cut into 3/4-inch pieces
4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
2 la 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups)

Nonstick vegetable oil spray
1 pound onions, cut into 3/4-inch pieces
4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces
2 la

Added To Shopping List!Instructions

Preheat oven to 400Â°F. Place bread in large roasting pan. Bake until golden, stirring occasionally, about 15 minutes. Transfer bread to very large bowl; cool. Maintain oven temperature.

Spray 2 large rimmed baking sheets with nonstick spray. Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat. Sprinkle generously with salt and pepper. Divide vegetable mixture between prepared baking sheets. Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total.

Add roasted vegetables to bowl with bread. Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.

To bake stuffing in turkey:

Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish:

Preheat oven to 350Â°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes
glenda_al
17 years ago
OOPS!
Went back to site for the recipe I posted and it was incomplete. Not me!

SORRY!
luckygardnr
Original Author
17 years ago
Thanks, Glenda. Don't worry, at least it gives me an idea. I may have to make my usual stuffing and just add chopped chestnuts to it and see if anybody notices.

Recipe of the Day November 23 - looking for....

Comments (5)

Dee1

luckygardnr
Original Author

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Recipe of the Day November 23 - looking for....

Comments (5)

Dee1

luckygardnrOriginal Author

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glenda_al

glenda_al

luckygardnrOriginal Author

COMPANY

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luckygardnr
Original Author

luckygardnr
Original Author