Best 3 Roast Pheasant Stuffed With Chestnut Bread Dressing Recipes
Tantalize your taste buds with our exquisite Roast Pheasant Stuffed with Chestnut Bread Dressing, a culinary masterpiece that seamlessly blends rich flavors and textures. This regal dish features a succulent pheasant roasted to perfection, exuding an alluring golden-brown crust that encases tender and juicy meat. The delectable chestnut bread dressing, a harmonious blend of savory chestnuts, aromatic herbs, and soft bread cubes, serves as a delightful accompaniment, complementing the pheasant's natural gaminess. Discover the art of preparing this exceptional dish with our comprehensive guide, including variations such as Roast Pheasant with Wild Rice Pilaf and Roasted Pheasant with Sweet Potato Puree. Embark on a culinary adventure and savor the distinct flavors of pheasant, masterfully prepared to create a memorable dining experience.
Here are our top 3 tried and tested recipes!
ROASTED STUFFED PHEASANT WITH FRESH CORN SAUCE
Steps:
- To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well. To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven. Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh. To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt. To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.
ROASTED PHEASANTS WITH OYSTER STUFFING
A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.
Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.
CORN BREAD AND CHESTNUT STUFFING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
- Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
- Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
Tips:
- Choosing the Right Pheasant: Select a pheasant that is fresh and has a plump breast. Avoid birds that have any signs of bruising or discoloration.
- Preparing the Pheasant: Remove the innards of the pheasant and rinse it thoroughly. Pat the bird dry with paper towels.
- Stuffing the Pheasant: Use a flavorful stuffing that complements the pheasant. The recipe in the article uses a chestnut bread dressing, but you can also use other types of stuffing, such as wild rice dressing or cornbread dressing.
- Roasting the Pheasant: Roast the pheasant in a preheated oven at 400°F (200°C) for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Basting the Pheasant: Baste the pheasant with pan juices or melted butter every 20 minutes or so to keep it moist.
- Letting the Pheasant Rest: Once the pheasant is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Roast pheasant stuffed with chestnut bread dressing is a delicious and elegant dish that is perfect for a special occasion. By following the tips above, you can ensure that your pheasant is cooked to perfection and that the stuffing is flavorful and moist. Serve the pheasant with roasted vegetables and a light gravy for a complete meal.
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