Tuesday, November 20, 2012

Thanksgiving Sourdough Stuffing with Bacon

Try this Thanksgiving Sourdough Stuffing with Bacon. Yum! Yes, it even includes chestnuts for the real deal when it comes to traditional holiday foods. You totally look like professional chef when you serve this fairly easy recipe to guests at the table or around the buffet.
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.

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.