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Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs

A simple stuffing with a great well rounded flavor. Try different varieties of breads to produce unique textures.

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Ingredients

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 ⅓ ” thick

½ cup dried apricot halves, sliced, ⅓” 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

Instructions

1

Preheat the oven to 325 degrees.

2

Cut bread slices into 1/2 ” cubes. Spread on two baking sheets and toast until dry, and just golden. Reserve.

3

In a large pot, add the butter, melt over moderate heat. Add the shallots, scallions, celery and carrots. Cook, stirring until softened, 10 minutes.

4

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.

5

Add the chicken stock and water, stir well. The liquid and vegetables will moisten the bread.

6

Turn the heat off, let sit 10 minutes. Taste for seasonings.

7

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.

8

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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