Skip to main content
delivery dates
cart
login
reviews
Prepared Meals 
 
Holiday Notice 

Send a Meal Blog

Sunday, November 11 2012

Fresh herbs and applewood smoked bacon bring out even more flavor in this roasted chestnut and fruit holiday stuffing.

 


 
Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon
Recipe from 
Servings: 8 servings
 
 
ingredients
  •  
    10  cups  3/4-inch-cubed sourdough bread (about 1-1/4-lb loaf)
  •  
     pound  fresh shiitake mushrooms, stems discarded and caps quartered
  •  
     package (10 oz.)  white mushrooms, trimmed and quartered
  •  
     tablespoons  olive oil
  •  
    3/4  pounds  sliced applewood-smoked bacon
  •  
     tablespoons  unsalted butter
  •  
     large  celery ribs, chopped (1-1/2 cups)
  •  
     medium  onions, chopped (2-1/2 cups)
  •  
     jars (7.4 oz each)  peeled roasted whole chestnuts, coarsely crumbled
  •  
     cup  dried apricots (5 oz.) sliced
  •  
     tablespoons  chopped fresh sage
  •  
     tablespoon  chopped fresh rosemary
  •  
     tablespoon  chopped fresh thyme
  •  
     cups  Turkey Stock (see Recipe Center)
  •  
 
directions
Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Divide bread between 2 baking sheets, spreading out in a single layer. Bake, stirring occasionally, until golden and crisp, about 15 minutes. Transfer to a large bowl, reserving 1 baking sheet.
 
Preheat oven to 425 degree F. Toss together mushrooms and oil on reserved baking sheet; season with salt and pepper. Roast, stirring occasionally, until golden brown, about 20 minutes. Add to bowl with bread.
 
Cook bacon in a large nonstick skillet over moderate heat, turning, until crisp, about 6 minutes. Transfer to paper towels to drain, reserving fat and skillet; coarsely crumble bacon. Add three-quarters of bacon to bowl; reserve remaining bacon to garnish. Pour all but 1 tablespoon bacon fat into a heatproof cup and reserve.
 
Add butter, celery, and onion to reserved skillet; season with salt and pepper. Cook over moderately high heat, stirring, until tender, about 4 minutes. Add to bowl and reserve skillet. Add 1 tablespoon reserved bacon fat and the chestnuts to skillet. Cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add to bowl along with apricots, herbs, and 1 cup stock; toss to combine. Let cool.
 
Set aside 8 cups stuffing for turkey. Transfer remaining stuffing to a 4-quart baking dish and drizzle with remaining 1 cup stock. Cover with aluminum foil and bake at 425 degree F 15 minutes. Remove foil and bake until top is crisp and golden brown, about 15 minutes more. Garnish with reserved bacon and serve warm. Makes 8 servings.
 
nutrition information
Per serving: Calories 170, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 11 mg, Sodium 218 mg, Carbohydrate 19 g, Fiber 2 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.