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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
    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)
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

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