Nana Bebe's chestnut stuffing is a beloved holiday dish that combines the flavors of sweet chestnuts, savory herbs, and aromatic spices. This classic stuffing is a staple in many families, passed down from generation to generation. With its unique blend of textures and flavors, Nana Bebe's chestnut stuffing is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CHESTNUT STUFFING
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
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
CHESTNUT AND PEAR STUFFING
Provided by Anne Burrell
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
- Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
- Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
- Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
- Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F.
CHESTNUT AND FRUIT STUFFING WITH PATTI LABELLE
This recipe developed by the Martha television kitchen.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 15
Steps:
- Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
- In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
- Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.
CHESTNUT AND APPLE STUFFING
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
- In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
- Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
Nutrition Facts : Calories 421 g, Fat 13 g, Protein 12 g, SaturatedFat 6 g
CHESTNUT STUFFING
Steps:
- Preheat oven to 400 degrees.
- Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes
NANA'S STUFFING
Steps:
- Tear loaves of bread into chunks in a large roasting pan, chop onions thin, cut celery into thin slices, drain oysters and just tear apart by hand.
- Mix together then add turkey juice or chicken broth and sage, salt, and pepper to taste. Use 3 to 4 cups of juice; if stuffing seems dry you can add as much juice as needed while cooking. Better to have overly moist stuffing than too dry, most important when it comes to leftovers.
- Bake covered for 2 hours at 350.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NANA'S TURKEY STUFFING
Make and share this Nana's Turkey Stuffing recipe from Food.com.
Provided by lucy k.
Categories Pork
Time 1h25m
Yield 12 cups stuffing
Number Of Ingredients 10
Steps:
- The night before, lay out the bread slices to dry.
- Cut dried bread into cubes.
- In a large frying pan, brown loose sausage with onions and celery.
- Add apricots and seasonings.
- Pour sausage mixture into large bowl with bread and combine.
- Stuff turkey or place in casserole and moisten with chicken broth.
- If using casserole, place in oven with turkey for about the last hour.
- Moisten further with turkey drippings as necessary.
Nutrition Facts : Calories 208.4, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.6, Sodium 747.9, Carbohydrate 23.5, Fiber 1.9, Sugar 5.7, Protein 9.5
Tips:
- To ensure even cooking, use a variety of chestnut sizes. - For a richer flavor, toast the chestnuts before using them. - If you don't have time to toast the chestnuts, you can use canned or jarred chestnuts instead. - To make the stuffing ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to bake, bring it to room temperature for 30 minutes before baking. - For a crispy top, brush the stuffing with melted butter before baking. - Serve the stuffing immediately or let it rest for 15 minutes before serving.Conclusion:
Nana Bebe's Chestnut Stuffing is a delicious and easy-to-make side dish perfect for Thanksgiving, Christmas, or any other special occasion. The combination of chestnuts, celery, onion, and herbs creates a flavorful and aromatic stuffing that will complement any main course. Whether you're a seasoned cook or a beginner, this recipe is sure to be a hit with your family and friends. So next time you're looking for a delicious and festive stuffing recipe, give Nana Bebe's Chestnut Stuffing a try!
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