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

by 5  people


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Servings: 8
Prep Time: 55 mins
Total Time: 2 hrs  (plus time for stock)
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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

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.
Heat oil in a large saucepan over moderate heat until hot but not smoking and brown neck and giblets, turning occasionally until golden brown, about 3 minutes. Add vegetables and cook, stirring occasionally until golden, about 5 minutes. Add remaining ingredients with 4 cups water and simmer briskly, uncovered, until liquid is reduced to 5 cups, about 30 minutes.
2.
Pour stock through a sieve into a saucepan and discard solids. Makes 5 cups.

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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