Chestnut, Mushroom and Rice Stuffing |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from Ingredients:
1/4 cup butter or 1/4 cup margarine, divided |
1 cup fresh onion, chopped |
1 cup chopped celery |
4 cups fresh mixed mushrooms, coarsely chopped (we added more) |
1 garlic clove, minced (we added 1 1/2) |
1 tablespoon chopped fresh sage |
2 teaspoons chopped fresh thyme leaves |
2 teaspoons chopped fresh rosemary leaves |
2 teaspoons salt, divided |
1 teaspoon pepper, divided |
1/4 cup dry white wine |
1/4 cup chicken broth |
4 cups long grain white rice (we used white sushi rice) or 4 cups long grain brown rice, cooked (we used white sushi rice) |
1 cup roasted chestnuts, coarsely chopped (or 200 gram pack) |
2 tablespoons fresh parsley, chopped |
2 eggs, beaten |
14 -16 lbs whole turkey (7 to 8 kg) |
Directions:
1. For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
2. In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
3. Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
4. Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
5. Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
6. Add rice, chestnuts and parsley to skillet mixture and let cool completely.
7. Toss the mixture with eggs until well combined.
8. IF YOU WANT TO COOK THIS IN THE BIRD:.
9. Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
10. Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
11. Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
12. Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.
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