Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs

5 from 2 votes
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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.

Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs
My go-to stuffing I make every year! 

The Ingredients:

Bread: I use 2 types for contrast!
Usually a Whole Grain and a White-Marbled – USE what you like.
Can also use Sourdough, Country White or Challah (trimmed crusts hard)

The Veggies:
Good stuffing has a layer of flavors.
Lots of veggies, and the Shiitake Mushroom’s flavor is forefront.
Don’t skimp on fresh herbs! I LOVE the flavor of fresh Tarragon!

Not a too rich of a Stuffing, with a nice balance and contrasting colors.

Ok, there is some prep cutting the ingredients…
but the recipe comes together quite quickly. Can be made a head of time, cover tightly and refrigerate; then heat and crisp.

Enjoy!
Karen

Also see: Karen’s Thanksgiving Recipes: Turkey, Gravy and All the Sides to Make, Serve & Devour!

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5 from 2 votes

Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs

Servings: 16 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
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 

  • 4 tablespoons unsalted butter, I use organic
  • 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

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, about 10 minutes. 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. Or place the stuffing in a buttered baking pan to fit.
    Cover with foil and reheat in a 350 degree oven. Add a few tablespoons of broth if needed.
  • Broil 8 inches from the heat source for a few minutes if you like a crisped topped stuffing.
    Garnish with a plenty of fresh parsley!

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 191kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 451mgPotassium: 310mgFiber: 3gSugar: 6gVitamin A: 985IUVitamin C: 6mgCalcium: 75mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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5 from 2 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    This was a great stuffing! Cooked in an oval pan. Just the right flavors. We all love chestnuts and there enough. A nice flavor, and not too much butter as most other recipes. Will make again, thank you.

    1. Thank you Bob for your review! Happy to hear you like the stuffing and will make again! (I love chestnuts too!) 😀Karen