Chestnut Stuffing in an Acorn Squash Recipe
Monday, November 25, 2013
First you need to bake the acorn squash sliced in half. Remove the seeds and clean. Bake in a 400 degree oven on a cookie sheet until soft. Make as many as you have guest size. You will be using these as a bowl. If you can't find acorn squash any squash that serves as a deep bowl is fine. like butternut etc. Just bake it until soft removing all seeds inside first.
Directions for the filling:
1/2 cup mandarin oranges
25 roasted chestnuts shelled and chopped
Optional: 1 lb loose hot Italian sausage sautéed and drained
4 cloves minced garlic
1/4 cup dried cranberries
2 teaspoons fresh rosemary
1/4 teaspoon poultry seasoning
6 cups bread Italian flavored cubes
3 cups chicken broth
1 tablespoon Worcestershire sauce
Optional: 1 finely minced onion
salt, pepper to taste
See recipe by clicking here for roasting Chestnuts
In a large fry pan sauté sausage if using with 1 tablespoon olive oil, until no pink remains. Add the garlic and onion if using until fragrant around 2 minutes. Remove from heat drain any oil.
In a bowl add the bread cubes, then mix the fruits, cranberries, spices and seasonings in with the cubes, sauce, broth then add the drained sausage with the garlic mixture. Mix all together and either place in a buttered baking dish, or fill each cooked acorn squash for the number of guests you have. If you think it's too dry when reheating add more chicken broth. Bake at 350 degree hot oven a few minutes just until warmed.
+claudia lamascolo Author
Posted by claudia lamascolo at 12:00:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.