Chestnut Sourdough Stuffing with Bacon
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 stock (chicken or turkey)
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.
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 stock (chicken or turkey)
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: 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.