How To make Passover Stuffing with Chestnuts and Mushroom
2 c Chopped onion
2 c Celery,coarsely chopped
6 tb Margarine
4 Matzoh crackers
2 c Chestnuts,cooked,chopped
2 c Mushrooms,thinly sliced
2 ts Thyme fresh
2 ts Rosemary,fresh
2 ts Sage,fresh
1/2 c Parsley,chopped
1 ts Salt
1/4 ts Pepper
2 Eggs,well beaten
1. Cook onion and celery in margarine in medium-size skillet, covered, over
medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to
bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.
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Chicken Soup with Tortellini
Today I want to share with you my Chicken soup recipe with tortellini. This also doubles as a chicken stock recipe, and I will be making more recipes with this chicken stock!
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Chestnut Cake ???? - Lactofree ????????
This delicious Chestnut Cake with Cocoa is a tasty and simple Autumn snack!
INGREDIENTS
3 eggs
200 gr sugar (1 cup)
200 ml water (3/4 cup and 2 tbsp)
200 gr chestnut flour (1 1/4 cup and 1tbsp)
100 ml seed oil (2/5 cup)
150 gr wheat flour (1 cup)
16 gr baking powder (3 tsp)
10 gr cocoa powder (3 tsp)
Grated lemon zest (1 lemon)
Vanilla extract, liquid or powdered (1 tsp)
Filling: chestnut jam
Powdered sugar
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Eddies turns everyday food into first-class meal
From pantry or freezer to table, chef Stan Levi of Eddies of Roland Park shows you how to turn everyday foods into French delicacies.
Stuffed Capons with Wild Rice and Chestnut Stuffing
Roasted to perfection these herbed boneless chicken thighs are stuffed with gluten free wild rice stuffing that is incredible!!! Chestnuts, bits of savory sausage and caramelized apples complement each other to make this delectable dish. Be forewarned the stuffing smells so amazing as it's being prepared if you start tasting it you might not have enough to stuff all your capons!!
Roasted Capon w/Wild Rice Stuffing
You will need:
- 8 capons
- 1 cup of wild rice blend
- 2 cups of water
- 1 pkg peeled whole chestnuts (chopped)
- 4 T olive oil
- 12 oz Italian sausage
- 1 large onion (diced)
- 2 Granny Smith apples (unpeeled, cored cut into 1/2 cubes)
- 2 1/2 tsp dried thyme
- 1 cup chicken broth
- Sea salt (to taste)
- Black pepper (to taste)
- ½ stick of vegan butter (earth balance) melted
- 1/2 tsp sage (chopped)
- 1/2 tsp thyme (chopped)
- 1/2 tsp rosemary (chopped)
Instructions
• Cook wild rice according to package
• Combine wild rice, chestnuts and parsley in a large bowl.
• Open casing and crumble sausage.
• In a large skillet heat olive oil add onions and sausage and sauté until meat is browned, stirring frequently and breaking up any larger pieces.]
• Add apples and thyme and sauté another 5 minutes
• Stir in chicken broth scraping up brown bits.
• Pour sausage mixture over rice mixture and stir to combine]
• Season to taste with salt and pepper.
• Preheat oven to 400.
• In a small bowl mix the melted butter with the chopped herbs.
• Gently message mixture all over the capons including under the skin.
• Place the capons skin side down and place 1/3 cup of stuffing in the center. The roll up tightly and place seam side down in oven proof dish .
• Bake covered for 1 hour Then Uncovered for 15 Minutes.
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Enjoy!
Cranberry, Sage and Chestnut Stuffing Recipe
Jamie Geller and friends demonstrate how to make this delicious Cranberry, Sage and Chestnut Stuffing - perfect for Thanksgiving, or any time! Recipe Here: