Chanterelle and Apricot Dressing

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  • 1 loaf crusty artisan bread cut in 1-inch cubes (about 8 cups)
  • 1/4 cup unsalted butter
  • 1 medium onion, diced (about 1 cup)
  • 1 carrot, peeled and chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1/2 pound chanterelle mushrooms, cleaned and very roughly chopped (about 4 cups)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3/4 cup dried apricots, diced
  • 2 tablespoons each of Italian parsley, fresh sage and fresh thyme, stemmed and chopped
  • 1 tablespoon fresh rosemary, stemmed and chopped
  • 1 cup white wine
  • 2 large eggs
  • 3 cups chicken, turkey or vegetable stock


Preheat oven to 350°F.
Toast bread cubes on a sheet pan until very lightly browned. Set aside to cool.
In a large skillet over medium high heat, melt butter and add onion, carrot, garlic and mushrooms. Add salt and pepper and sauté until mushrooms become lightly browned. Turn off heat, add apricots, herbs and wine to hot pan and stir. Allow to cool slightly (this can be done the day before – refrigerate until ready to assemble).
In a large bowl combine chicken stock and eggs, then add sautéed mixture and bread cubes. Toss well to combine.
Spray a 9x13 inch baking dish liberally with pan spray. Place dressing in dish, cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, until top is crusty and brown and the internal temperature reaches 165°F.

Recipe from Central Market Shoreline - Culinary Resource Center
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