Recipes|Featured Main
Chanterelle and Apricot Stuffing
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:8 Servings
Ingredients
- 1 loaf crusty artisan bread cut in 1-inch cubes (about 8 cups)
- ¼ cup unsalted butter
- 1 medium onion, diced (about 1 cup)
- 1 carrot, peeled and chopped (about 1 cup)
- 3 cloves garlic, chopped
- ½ pound chanterelle mushrooms, cleaned and very roughly chopped (about 4 cups)
- 1 teaspoon kosher salt
- ½ teaspoon coarse-ground black pepper
- ¾ cup dried apricots, diced
- 2 tablespoons each of fresh Italian parsley, sage and thyme, stemmed and chopped
- 1 tablespoon fresh rosemary, stemmed and chopped
- 1 cup white wine
- 2 eggs, beaten
- 3 cups vegetable, chicken or turkey stock
- 1 loaf crusty artisan bread cut in 1-inch cubes (about 8 cups)
- 59.15ml unsalted butter
- 1 medium onion, diced (about 1 cup)
- 1 carrot, peeled and chopped (about 1 cup)
- 3 cloves garlic, chopped
- 226.8g chanterelle mushrooms, cleaned and very roughly chopped (about 4 cups)
- 4.26g kosher salt
- 2.13g coarse-ground black pepper
- 177.44ml dried apricots, diced
- 25.56g each of fresh Italian parsley, sage and thyme, stemmed and chopped
- 12.78g fresh rosemary, stemmed and chopped
- 236.59ml white wine
- 2 eggs, beaten
- 709.76ml vegetable, chicken or turkey stock
This vegetarian dressing is all about holiday goodness. The rich, bright and savory flavors stand on their own to provide the perfect accompaniment to your meal. This is a new family favorite waiting to happen!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Place bread cubes on a sheet pan and toast in the oven until very lightly browned. Set aside to cool.
STEP 3
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 slightly 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 serving. Simply refrigerate until ready to assemble.)
STEP 4
In a large bowl combine stock and eggs, then add sautéed mixture and bread cubes. Toss well to combine.
STEP 5
Spray a 9x13-inch baking dish liberally with cooking 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.