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How To make Chestnut Stuffing with Pork Sausage
1 lb Fresh chestnuts
2 c Chicken stock
1/2 lb Breakfast-style or sweet
-Italian sausage 8 tb Butter
3 Stalks celery, finely
-chopped 2 oz Prosciutto ham, finely
-chopped 2 c Bread cubes, lightly toasted
-on a baking sheet -in the oven -Salt and freshly ground -black pepper, to taste Peel the chestnuts and cut each into quarters. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender. Crumble the sausage and brown it in a frying pan over medium heat. Transfer the sausage to a colander to drain off the fat. Melt the butter in the sausage pan. Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste. Add stock as necessary; the stuffing should be moist but not soggy. Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F oven for 15 minutes, or until thoroughly heated. Alternatively, spoon the stuffing into the cavity of a capon or turkey. Nutrient Value per Serving: 321 Calories, 14 g Fat, 6 g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34 mg Cholesterol, 572 mg Sodium. [The Washington Post; January 9, 1991]
How To make Chestnut Stuffing with Pork Sausage's Videos
How to Make Giada's Sausage Chestnut Stuffing | Food Network
Giada makes her aunt Raffy's savory turkey sausage and chestnut stuffing.
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This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
Caterina's Chestnut Stuffing 2021
How to cook Pork & chestnut stuffing | Christmas stuffing
This is a delicious recipe. I will show you start to finish on how to make this pork and chestnut Christmas stuffing. This is a easy stuffing that you will love.
Ingredients:
1 packet of stuffing mix of choice
1 packet of pork sausage meat
1 packet of chestnuts
Half a onion
Paprika
All purpose powder
Worcester sauce
Tomato purée
Dried Apricots
1-2 eggs
Sausage & Chestnut Stuffing on an Aga Range Cooker
Savoury, but with a hint of sweetness, this stuffing is the perfect accompaniment for pork, beef or whichever bird you might wish to roast. It’s also wonderful on it’s own. The question is, will the stuffing survive the trip from the kitchen to the table without being mysteriously nibbled?
You can find the full recipe on our website now:
Equipment needed for this recipe:
Non-Stick Saucepan:
Fits On Runners Half-Oven Tray:
Non-Stick Liner:
Half-Oven Roasting Rack:
Cranberry Chestnut Sausage Stuffing | make ahead Christmas dinner side
As the host of Christmas dinner, you want to create special side dishes to star alongside your turkey, with zero effort on the day. This stuffing, studded with @whitworthsuk9228 juicy, whole cranberries and ready to eat chestnuts, is going to shine in its support role and with no work from you on the day itself. It can be made completely in advance, weeks even if you freeze it or it can be made a day or two before Christmas Day and stored in the fridge - I’ll run you through all this in my recipe post.
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To make this Cranberry Chestnut Sausage Stuffing you’ll need:
Stuffing mix (I use Paxo Sage & Onion)
Water
Sausage meat / ground sausage
1 egg
1 small onion
Whitworths Whole Cranberries
Pack ready to eat chestnuts
Black pepper
How to Make Ina's Sausage and Herb Stuffing | Barefoot Contessa | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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How to Make Ina's Sausage and Herb Stuffing | Food Network