Prepared Chestnuts

Chestnut-Fig Stuffing

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2014-03-20 06:51:21

Chestnut-Fig Stuffing 5  cups day-old multigrain or whole-wheat bread,cut into 1/2 - inch cubes  5  cups day-old white bread,cut into 1/2-inch cubes 1  lb. can Raffetto chestnuts chopped 1  cup dried figs, chopped 2  tablespoons olive oil 1  medium onion, finely chopped(1 cup) 2  stalks celery, finely chopped (1 1/2 cups) 1  cup chicken stock or broth 1  teaspoon fresh thyme leaves 2  eggs, lightly beaten 1  teaspoon kosher salt 1/8  teaspoon freshly ground pepper   In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.) Add the stock to the bread mixture, along with the eggs, salt, and pepper.

Spinach Salad with Chestnuts and Bacon

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2014-03-20 07:45:31

SPINACH SALAD WITH WARM CHESTNUTS w/BACON 6-8 cups baby spinach leaves,well washed 2 spring onions, finely chopped 3 rashers bacon, chopped or shredded 3-4 tablespoons extra virgin olive oil 2/3 cup Raffetto Whole Chestnuts 1 clove garlic balsamic vinegar salt and coarsely ground pepper   Shake leaves as dry as possible and set aside. Prepare spring onions and add to spinach. Coarsely chop Raffetto chestnuts. Heat oil in a pan and add bacon, chestnuts and garlic and saute until bacon is cooked. Add balsamic vinegar and mix. Pour over the greens, toss well and serve at once. Serves 4. Hint: For a change of flavor: substitute walnut oil for olive oil. A lightly chopped, hard-boiled egg (still warm) may also be chopped through the spinach leaves.  Submitted By

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