Best 7 Squash Chestnut And Brioche Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our exquisite Squash, Chestnut, and Brioche Stuffing, a symphony of flavors that will tantalize your taste buds. This delectable dish is not just a mere stuffing; it's a masterpiece, a harmonious blend of roasted butternut squash, sweet chestnuts, and savory brioche bread, all enveloped in a fragrant medley of herbs and spices.

But that's not all; this article presents a cornucopia of stuffing recipes, each with its own unique twist. From the classic Herb and Sausage Stuffing, bursting with aromatic herbs and succulent sausage, to the sophisticated Wild Rice and Cranberry Stuffing, a medley of nutty wild rice, tart cranberries, and toasted pecans, there's a stuffing here to suit every palate.

For those with dietary restrictions, the Gluten-Free Cornbread Stuffing offers a delicious alternative, featuring moist cornbread, tangy cranberries, and a hint of spice. And for a vegetarian delight, the Mushroom and Leek Stuffing is a savory symphony of earthy mushrooms, tender leeks, and aromatic herbs.

No matter your preference, our collection of stuffing recipes has something for everyone. So, gather your ingredients, prepare your kitchen, and get ready to indulge in a culinary adventure that will leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BRIOCHE CHESTNUT STUFFING



Brioche Chestnut Stuffing image

Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and depth, sticks relatively close to tradition. Use it to stuff a turkey, if you like, but it's even better baked separately in a shallow casserole dish, so the top can get nice and crisp. If you'd like to bake it ahead, you can do so up to 6 hours in advance. Just before serving, reheat it in a 350-degree oven.

Provided by Melissa Clark

Categories     dinner, casseroles, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

1 (14- to 16-ounce) brioche loaf, torn into 1-inch pieces
8 tablespoons unsalted butter (1 stick), plus more for the pan
1 large onion, diced
2 large celery ribs, thinly sliced
1/2 cup diced fennel (about 1/2 small fennel bulb)
1 1/2 teaspoons kosher salt, plus more as needed
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
5 ounces roasted, peeled chestnuts, roughly chopped
1/2 teaspoon ground black pepper
2 1/2 cups turkey or chicken stock
2 large eggs
1/4 cup chopped parsley

Steps:

  • Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They'll be ready when they feel stale to the touch but haven't taken on any color.)
  • Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don't wash the baking dish; you'll use it again for the stuffing.)
  • In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.
  • In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.
  • Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERNUT SQUASH-MUSHROOM STUFFING



Butternut Squash-Mushroom Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick unsalted butter, plus more for the baking dish
4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button)
Kosher salt and freshly ground pepper
4 cups chopped peeled butternut squash (about 3/4-inch cubes)
2 cups chopped frozen collard greens (or 4 cups chopped fresh collards)
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
12 cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.
  • Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

SQUASH, CHESTNUT, AND BRIOCHE STUFFING



Squash, Chestnut, and Brioche Stuffing image

Sweet butternut squash, homemade turkey stock, and three types of fresh herbs -- sage, thyme, and rosemary -- give this stuffing deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h25m

Yield Makes 14 cups

Number Of Ingredients 13

1 butternut squash, peeled, halved, seeded, and cut into 3/4-inch pieces (8 cups)
1/4 cup extra-virgin olive oil
3 large sprigs sage
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter
2 onions, finely chopped
6 stalks celery, finely chopped
3 tablespoons finely chopped thyme
2 teaspoons minced rosemary
14 ounces roasted peeled chestnuts, coarsely chopped
1 loaf brioche with crust, cut into 3/4-inch cubes (12 cups) and dried
2 cups Easy Turkey Stock
1 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
  • Melt butter in a large straight-sided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.

CHESTNUT STUFFING



Chestnut Stuffing image

I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!

Provided by KBROWN26

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

2 cups chestnuts
1 ½ cups margarine
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
¼ cup milk

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.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g

BRIOCHE STUFFING WITH CHESTNUTS AND FIGS



Brioche Stuffing With Chestnuts and Figs image

This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well blog published several recipes appropriate for the meat-free Thanksgiving table. Here, vegetarian sausage stands in for traditional pork, and the addition of apple, fennel and chestnuts provide a pleasing combination of flavors and textures. It is a rich and delicious dressing that everyone will love.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 1h

Yield 10 servings

Number Of Ingredients 18

1/2 loaf of brioche
1/2 cup (1 stick) butter
1/2 cup celery, medium fine dice
1/2 cup fennel, medium fine dice
1/4 cup Fiji apple, medium fine dice
1 cup Spanish onion, medium fine dice
1 pound vegetarian sausage, finely diced (optional)
2/3 cup glazed chestnuts, medium fine dice
2/3 cup dried figs, medium fine dice
1/3 cup reduced (syrupy) vegetable stock
2 cups vegetable stock
1 tablespoon salt
2 eggs
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh sage leaves, chopped
2 teaspoons fresh marjoram leaves, chopped
1 pinch quatre épices
2 teaspoons ground pepper

Steps:

  • Dice brioche into a medium-fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
  • Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
  • In a second sauté pan, melt the remaining butter and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
  • Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 341 milligrams, Sugar 6 grams, TransFat 0 grams

CHESTNUT STUFFING



Chestnut Stuffing image

Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 10 to 12

Number Of Ingredients 10

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 bunch celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or store-bought low-sodium chicken stock
1 tablespoon kosher salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

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.

WILD RICE, CHESTNUT & SQUASH STUFFING



Wild rice, chestnut & squash stuffing image

Add a colourful and healthy dish to your Christmas lunch table with this vegetarian stuffing

Provided by Good Food team

Categories     Buffet, Side dish

Time 1h5m

Number Of Ingredients 8

1 onion , finely chopped
bottom half of 1 butternut squash , peeled and cut into small cubes
200g pack cooked chestnuts , chopped
2 tbsp olive oil
4 sage leaves, chopped plus extra sage leaves, to serve
200g mixed wild and basmati rice
500ml vegetable or chicken stock
25g parmesan (optional) or vegetarian alternative, grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
  • Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.

Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium

Tips:

  • For the best flavor, use fresh, seasonal ingredients whenever possible.
  • If you don't have time to make your own brioche, you can use store-bought brioche or even challah bread.
  • Be sure to toast the brioche or challah bread before adding it to the stuffing. This will help it to absorb the flavors of the other ingredients.
  • Don't be afraid to experiment with different types of squash and chestnuts. Butternut squash, acorn squash, and chestnuts can be used.
  • If you want a vegetarian stuffing, you can omit the sausage or bacon. You can also add more vegetables, such as carrots, celery, or mushrooms.
  • Serve the stuffing hot, right out of the oven. It can be served as a side dish or as a main course.

Conclusion:

Squash, chestnut, and brioche stuffing is a delicious and festive dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It is easy to make and can be tailored to your own taste. With its combination of sweet, savory, and nutty flavors, this stuffing is sure to be a hit with your family and friends.

Related Topics