Best 7 Mid Atlantic Mushroom And Chestnut Stuffing Recipes

In the realm of comfort food, few dishes exemplify warmth and coziness quite like a traditional stuffing. It is a timeless recipe that has been passed down through generations, lovingly prepared in kitchens across the mid-Atlantic region. From the bold flavors of earthy mushrooms to the subtle sweetness of roasted chestnuts, every bite of this delectable stuffing captures the essence of home. Let's embark on a culinary journey to discover the secrets behind the perfect mid-Atlantic mushroom and chestnut stuffing, an experience that promises to tantalize your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

MUSHROOM STUFFING

Mushroom Stuffing image

A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

Provided by CHRISTYJ

Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing

Yield 14

Number Of Ingredients 12

Ingredients

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

Steps:

Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g

MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING

Mid-Atlantic Mushroom and Chestnut Stuffing image

Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Chestnut Bon Appétit

Yield Makes 16 Servings (About 19 cups)

Number Of Ingredients 11

Ingredients

Stuffing
1 1/2 1-pound loaves old-fashioned white bread, cut into 1/2-inch cubes (about 16 cups)
1/2 cup (1 stick) butter
3 large onions, chopped
1 pound mushrooms, sliced
5 celery stalks, chopped
1 1/2 pounds fresh chestnuts, roasted, shelled, chopped (about 3 cups) or 3 cups steamed chestnuts in jar, very coarsely chopped (about 15 ounces)
1/4 cup chopped fresh thyme or 2 teaspoons dried
3 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/2 teaspoon ground nutmeg
1 1/2 cups (about) canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl.
Melt butter in heavy large skillet over high heat. Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.)
TO bake stuffing in turkey:
Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.

MID-ATLANTIC STUFFING

Mid-Atlantic Stuffing image

Provided by Food Network

Number Of Ingredients 11

Ingredients

6 cups old fashioned white bread
4 ounces (1 stick) butter
2 onions, chopped
4 ribs, chopped
1 pound crab meat
2 tablespoons crab boil seasonings
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup chopped fresh herbs such as thyme, parsley, chives or chervil
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped

Steps:

Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.
Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.
Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.

MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING

Mid-Atlantic Mushroom and Chestnut Stuffing image

Make and share this Mid-Atlantic Mushroom and Chestnut Stuffing recipe from Food.com.

Provided by tminutes

Categories Onions

Time 55m

Yield 19 cups, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs white bread, cut into 1/2-inch cubes or 16 cups white bread cubes
1/2 cup butter
3 large onions, chopped
1 lb sliced mushrooms (I use baby portabella)
5 celery ribs, chopped
15 ounces steamed chestnuts
1/4 cup chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
1/2 teaspoon ground nutmeg
1 1/2 cups approximately canned low sodium chicken broth

Steps:

Preheat oven to 400. Using two large baking sheets, divide bread and bake until golden, about 25 minutes--stirring occasionally. Place in large bowl.
Heat heavy large skillet over medium-high; melt butter.
Add onions and cook, about 20 minutes, until golden brown.
Reduce heat to medium. Add mushrooms and stir until juices are released and mushrooms soften (5 minutes.).
Add celery, cook 2 minutes.
Mix onion/mushroom mix into the bread cubes.
Add chestnuts, herbs and nutmeg. Mix and season with salt and pepper (can be made 1 day ahead. Cover and refrigerate).
To bake IN turkey: Mix 1/2 cup broth and fill main cavity of turkey. Add enough chicken broth to remaining stuffing to moisten it. Spoon into buttered baking dish and cover with buttered foil. Bake along with turkey until heated through.
To bake all stuffing IN pan: Preheat oven to 350 and butter a 15X10X2" baking dish. Mix chicken broth into stuffing until moist and place in buttered dish. Bake until heated through, about 1 hour and 45 minutes.

Nutrition Facts : Calories 215, Fat 7.8, SaturatedFat 4.1, Cholesterol 15.2, Sodium 338.4, Carbohydrate 31, Fiber 2.4, Sugar 4.3, Protein 5.8

MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING

MID-ATLANTIC MUSHROOM AND CHESTNUT STUFFING image

Categories Side

Number Of Ingredients 11

Ingredients

Stuffing
1 1/2 1-pound loaves old-fashioned white bread, cut into 1/2-inch cubes (about 16 cups)
1/2 cup (1 stick) butter
3 large onions, chopped
1 pound mushrooms, sliced
5 celery stalks, chopped
1 1/2 pounds fresh chestnuts, roasted, shelled, chopped (about 3 cups) or 3 cups steamed chestnuts in jar, very coarsely chopped (about 15 ounces)
1/4 cup chopped fresh thyme or 2 teaspoons dried
3 tablespoons chopped fresh rosemary or 2 teaspoons dried
1/2 teaspoon ground nutmeg
1 1/2 cups (about) canned low-salt chicken broth

Steps:

Preheat oven to 400°F. Divide bread between 2 large baking sheets. Bake until golden, stirring occasionally, about 25 minutes. Transfer to large bowl. Melt butter in heavy large skillet over high heat.Add onions and cook until golden brown, stirring occasionally, about 20 minutes. Reduce heat to medium. Add mushrooms; stir until mushrooms begin to soften and release juices, about 5 minutes. Add celery and stir 2 minutes. Mix contents of skillet into bread cubes. Mix in chestnuts, thyme, rosemary and nutmeg. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and refrigerate.) TO bake stuffing in turkey: Mix 1/2 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover stuffing with buttered aluminum foil. Bake stuffing in a dish alongside turkey until heated through, about 45 minutes. To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil. Bake until heated through, about 1 hour 15 minutes.

MUSHROOM & CHESTNUT STUFFING

Mushroom & Chestnut Stuffing image

This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season.

Provided by MissMandie

Categories European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups chestnuts, roasted and chopped
1 1/2 cups mushrooms, chopped
1 1/2 cups butter
1 onion, chopped
3 garlic cloves, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups chicken broth (2 cubes chicken stock & approx. 400mL water)
1 loaf day-old bread, cubed
1 egg, lightly beaten
1/4 cup milk

Steps:

To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
Beat egg and milk together and pour over cubed bread.
Drizzle bread with warm broth and toss to ensure even coverage.
Toss through cooked mixture gentle with your hands to coat everything well.
Set aside to cool.
Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

TINA'S MUSHROOM AND WATER CHESTNUT STUFFING

Tina's Mushroom and Water Chestnut Stuffing image

I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.

Provided by peloquinswife

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
2 (8 ounce) packages sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
4 ¾ cups chicken stock
4 (6 ounce) packages turkey stuffing mix (such as Kraft(R) Stove Top(R))
4 large eggs, beaten
1 (5 ounce) can water chestnuts, drained and finely chopped
1 tablespoon Worcestershire sauce

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling later on.
Use fresh, high-quality ingredients: The quality of your ingredients will directly affect the taste of your stuffing. Use fresh mushrooms, chestnuts, and herbs for the best flavor.
Don't overcook the stuffing: Overcooked stuffing is dry and crumbly. Cook it just until it is heated through, about 30 minutes.
Let the stuffing rest before serving: This will help the flavors to meld and the stuffing to set. Let it rest for at least 15 minutes before serving.
Serve the stuffing hot: Stuffing is best served hot, right out of the oven. You can also reheat it in the microwave or oven if necessary.

Conclusion:

Mid-Atlantic mushroom and chestnut stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. With its savory combination of mushrooms, chestnuts, herbs, and spices, this stuffing is sure to be a hit with everyone at the table. So next time you're looking for a flavorful and festive stuffing recipe, give this one a try. You won't be disappointed!