Ingredients Jump to Instructions ↓

  1. 10 cups 3/4-inch-cubed sourdough bread (about 1-1/4-lb loaf)

  2. 1 pound fresh shiitake mushrooms, stems discarded and caps quartered

  3. 1 package (10 oz.) white mushrooms, trimmed and quartered

  4. 2 tablespoons olive oil

  5. 3/4 pounds sliced applewood-smoked bacon

  6. 4 tablespoons unsalted butter

  7. 4 large celery ribs, chopped (1-1/2 cups)

  8. 2 medium onions, chopped (2-1/2 cups)

  9. 2 jars (7.4 oz each)

  10. peeled roasted whole chestnuts, coarsely crumbled

  11. 1 cup dried apricots (5 oz.) sliced

  12. 2 tablespoons chopped fresh sage

  13. 1 tablespoon chopped fresh rosemary

  14. 1 tablespoon chopped fresh thyme

  15. 2 cups Turkey Stock (see Recipe Center)

Instructions Jump to Ingredients ↑

  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.


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