Rustic Chestnut Stuffing with Mushroom and Bacon
Ingredients
-
1
loaf
artisan-style bread (such as sourdough), cut into ½-inch pieces
-
2
tablespoons
extra virgin olive oil
-
1
pound
sliced cremini baby bella mushrooms
-
8
ounces
thick-cut bacon, cut into ½-inch pieces
-
1
large
yellow onion, diced
-
4
stalks
celery, thinly sliced
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
3-4
cups
low sodium chicken stock
-
4
cups
peeled cooked whole chestnuts, halved
-
1½
cups
prunes, pitted and quartered
-
2
large
eggs, lightly beaten
-
¼
cup
chopped fresh flat leaf parsley
-
2
tablespoons
chopped fresh rosemary
Instructions
- Preheat the oven to 350°F and toast the bread cubes until lightly golden.
- Sauté the mushrooms until browned and set aside.
- Cook the bacon until crisp and transfer to a paper towel-lined plate.
- Sauté onion, celery, salt, and pepper until softened, then add chicken stock and bring to a simmer.
- Pour the mixture over the toasted bread cubes and let cool.
- Fold in the mushrooms, chestnuts, prunes, beaten eggs, parsley, and rosemary, adding more stock if needed.
- Transfer to a greased baking dish, cover with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 30-40 minutes until golden brown.
Nutrition Facts (estimated)
Servings
10
Calories
467
Total fat
15g
Total carbohydrates
72g
Total protein
14g
Sodium
20mg
Cholesterol
48mg
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