Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon

Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon

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

by 5  people
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Recipe from Ladies' Home Journal
SERVINGS
8
PREP TIME
55 mins
TOTAL TIME
2 hrs  (plus time for stock)

Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon

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
SERVINGS
8
PREP TIME
55 mins
TOTAL TIME
2 hrs  (plus time for stock)
by 5  people
add your rating
add a comment
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  10  ounce package white mushrooms, trimmed and quartered
  • 2   tablespoons olive oil
  • 3/4  pound 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  7.4 ounce jars 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
Turkey Stock
  • 1   tablespoon olive oil
  •  Turkey neck and giblets reserved from turkey
  • 1   medium carrot, chopped
  • 1   medium onion chopped
  • 1   large celery rib, chopped
  • 3 1/2  cups chicken broth
  • 2   teaspoons dried juniper berries

Related Video
How to Saute Mushrooms

Learn how to saute mushrooms for a flavorful appetizer. They are delicious on their own or served on top of crostini. You can also use a mixture of mushroom type to maximize the earthy flavor!

Directions
1. 
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.
2. 
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.
3. 
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.
4. 
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.
5. 
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.
Turkey Stock
1. 
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.
2. 
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.
3. 
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.
4. 
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.
5. 
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: cal. (kcal) 170, Fat, total (g) 9, chol. (mg) 11, sat. fat (g) 3, carb. (g) 19, fiber (g) 2, pro. (g) 4, sodium (mg) 218, Percent Daily Values are based on a 2,000 calorie diet
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