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

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)
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