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

Makes: 8 servings

Prep: 55 mins
Oven: 375/425 degree F
Start to Finish: 2 hrs (plus time for stock)

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

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.

Nutrition Facts

Servings Per Recipe 8
Calories(kcal)170,
Protein(gm)4,
Carbohydrate(gm)19,
Fat, total(gm)9,
Cholesterol(mg)11,
Saturated fat(gm)3,
Dietary Fiber, total(gm)2,
Sodium(mg)218,
Percent Daily Values are based on a 2,000 calorie diet

Turkey Stock

Yield: 5 cups

Ingredients

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. 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.