Best 2 Porcini Chestnut And Sausage Stuffing Recipes
Embark on a culinary journey that seamlessly blends the rich, earthy flavors of porcini mushrooms, sweet chestnuts, and savory sausage into a symphony of textures and tastes. This delectable stuffing recipe offers a perfect accompaniment to your holiday turkey or roasted chicken, elevating your festive meal to new heights. Discover the harmonious balance of flavors as the sautéed porcini mushrooms, chestnuts simmered in chicken broth, and succulent sausage come together in a symphony of umami. Experience the enticing aroma of fresh sage, thyme, and rosemary as they infuse the stuffing with their herbaceous essence. Create a golden-brown crust by baking the stuffing until it reaches a perfect equilibrium of crispy exterior and tender, flavorful interior.
Accompanying this main stuffing recipe are three additional variations that cater to diverse dietary preferences and culinary inclinations. Delight in the vegetarian stuffing, which replaces the sausage with a medley of sautéed vegetables, offering a vibrant combination of colors and textures. For a delightful vegan stuffing, substitute the chicken broth with vegetable broth and omit the sausage, creating a hearty and flavorful plant-based dish. Gluten-free stuffing enthusiasts can rejoice in a dedicated recipe that utilizes gluten-free bread cubes, ensuring everyone can savor this delectable creation. With this comprehensive guide, you'll have a recipe for every taste and dietary requirement, making your holiday feast an inclusive and unforgettable culinary experience.
PORCINI, CHESTNUT, AND SAUSAGE STUFFING
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 9 cups
Number Of Ingredients 15
Steps:
- Combine porcini with boiling water, and let soak for about 30 minutes.
- Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
- Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
- Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
- Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
- Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.
ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
- Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
- Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
- Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.
Tips:
- To easily remove the sausage from its casing, make a slit down the length of the casing and peel it off.
- If you don't have chestnuts on hand, you can substitute another type of nut, such as walnuts or pecans.
- To make sure the stuffing is cooked through, insert a meat thermometer into the center of the stuffing. It should read 165 degrees Fahrenheit.
- For a crispy topping, brush the top of the stuffing with melted butter before baking.
- Serve the stuffing hot with your favorite holiday dishes.
Conclusion:
Porcini chestnut and sausage stuffing is a delicious and easy-to-make side dish that is perfect for any holiday gathering. With its combination of savory sausage, earthy mushrooms, and sweet chestnuts, this stuffing is sure to be a hit with everyone at the table. So next time you're looking for a delicious and festive stuffing recipe, give this one a try. You won't be disappointed!
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