A simple stuffing with a great well rounded flavor. Lots of celery, mushrooms and chestnuts with essential herbs; tarragon and sage. Apricots lend a sweet note and a dot of color. Try different varieties of breads to produce unique textures.
- 4 tablespoons unsalted butter
- ½ cup shallots, peeled and chopped
- ½ cup scallions, whites and light greens, cleaned- sliced thin
- 1 cup celery, peeled. chopped fine
- ½ cup carrot, peeled, chopped fine
- 1 ½ cups shiitake mushrooms, cleaned, sliced 1/3 ” thick
- ½ cup dried apricot halves, sliced, 1/3″ thick
- 1 cup roasted chestnuts, crumbled
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon fresh cracked black pepper
- 1 cup chicken stock
- ½ cup water
- 6 cups bread cubes, whole grain type
- 6 cups bread cubes, country white or marble
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 its author, Karen Sheer.
Enough stuffing for a 15 pound turkey.