Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs
A simple and bold chestnut stuffing with a great well rounded flavor.
Just the right amount of dried fruit, veggies and tarragon. Try different varieties of breads to produce unique textures.
Ingredients
Instructions
Preheat the oven to 325 degrees.
Cut bread slices into 1/2 ” cubes. Spread on two baking sheets and toast until dry, and just golden. Reserve.
In a large pot, add the butter, melt over moderate heat. Add the shallots, scallions, celery and carrots. Cook, stirring until softened, 10 minutes.
Add shiitake mushrooms and apricots, stir for 5 minutes. Add the chestnuts, sage, tarragon, salt and pepper. Stir well. Add the reserved toasted
bread cubes, stir to combine all.
Add the chicken stock and water, stir well. The liquid and vegetables will moisten the bread.
Turn the heat off, let sit 10 minutes. Taste for seasonings.
Stuff your turkey with half of the mixture if desired. Place the rest of the stuffing in a buttered baking pan to fit. Cover with foil and reheat in a moderate oven when needed.
Uncover, add some more broth if dry. Broil for a few minutes if you like a crisped topped stuffing.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
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