Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon

Ingridients of Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon:

• 10  cups 3/4-inch-cubed sourdough bread (about 1-1/4-lb loaf)
• 1  pound fresh shiitake mushrooms, stems discarded and caps quartered
• 1  package (10 oz.) white mushrooms, trimmed and quartered
• 2  tablespoons olive oil
• 3/4  pounds sliced applewood-smoked bacon
• 4  tablespoons unsalted butter
• 4  large celery ribs, chopped (1-1/2 cups)
• 2  medium onions, chopped (2-1/2 cups)
• 2  jars (7.4 oz each) peeled roasted whole chestnuts, coarsely crumbled
• 1  cup dried apricots (5 oz.) sliced
• 2  tablespoons chopped fresh sage
• 1  tablespoon chopped fresh rosemary
• 1  tablespoon chopped fresh thyme
• 2  cups Turkey Stock (see Recipe Center)