Fruit Chestnut Stuffing
Goose is a flying bird, and it uses a lot of oxygen in flight, so it’s breast meat is dark in comparison to chicken or domestic flightless turkey. Because the taste is rather gamey, sweets compliment it well. Usually, I make Oyster Cornbread Stuffing when I make a turkey. But, I thought a dried fruit stuffing would be better with the roast goose for our Dicken’s Christmas dinner.
I have been using Mrs. Cubbison’s cornbread stuffing mix for years. I have tried others, and even my own cornbread, but none are as good as Mrs. Cubbison’s. If you’re going to make this, do yourself a favor, and buy that.
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Fruit Chestnut Stuffing
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Ingredients
- 1 pack Mrs. Cubbison's Stuffing Mix
- ½ onion, chopped
- 2 stalks celery, chopped
- ½ cup bell pepper, chopped
- 1 stick unsalted butter
- 12 oz water
- 1 teaspoon *vegetable base
- ½ teaspoon Chipotle powder
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ cup Chestnuts, roughly chopped
- 2 tablespoons Sour Cherry Preserve
Instructions
- Melt the butter in a large sauté pan.
- If you are using frozen peppers, then set them aside, otherwise, sauté them with the onion and celery.
- Sauté the vegetables until they are translucent.
- Translucent vegetables
- While you are doing this, bring the water to a simmer and add the vegetable base.
- In a large bowl, put the stuffing mix and the Chipotle powder. Carefully add the vegetable base, and vegetables. Stir until completely mixed.
- Add the cranberries, raisins, chestnuts and sour cherry preserves. Mix thoroughly.
- Have ready a small casserole dish. Put the mixture in the dish.
- You may cover the dish and set it in the refrigerator until you are ready to serve or bake it in a 350 over for about 20 minutes.
Notes
You may use canned vegetable stock instead of the vegetable base. If you use fresh pepper instead of frozen, then they need to go in with the onions and celery.
Nutrition
Jeweled Christmas Salad
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Christmas Salad
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 head of Romain
- 2 tablespoons dried cranberries
- 2 tablespoons *Blue cheese, crumbled
- Girard's Raspberry salad dressing
Instructions
- Tear the leaves of Romain into a nice salad bowl.
- Add the cranberries and blue cheese, and toss.
- If you are going to serve the salad later, put it in the refrigerator to chill.
- Just before serving, pour on the salad dressing and toss.
Notes
You could add pecans to the salad if you wish.
