Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon Recipe
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Fresh herbs and applewood smoked bacon bring out even more flavor in this roasted chestnut and fruit holiday stuffing.
Ingredients
- 10 cups 3/4-inch-cubed sourdough bread (about 1-1/4-lb loaf)
- 1 pound fresh shiitake mushrooms, stems discarded and caps quartered
- 1 package (10 oz.) white mushrooms, trimmed and quartered
- 2 tablespoons olive oil
- 3/4 pounds sliced applewood-smoked bacon
- 4 tablespoons unsalted butter
- 4 large celery ribs, chopped (1-1/2 cups)
- 2 medium onions, chopped (2-1/2 cups)
- 2 jars (7.4 oz each) peeled roasted whole chestnuts, coarsely crumbled
- 1 cup dried apricots (5 oz.) sliced
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 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.
- 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
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