Shiitake-Apricot Stuffing

  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 60 mins

Assemble the dry ingredients up to a day before.


1/2pound bacon
3cups chopped leeks (from 4 medium leeks)
3-- celery stalks, chopped
1teaspoon salt
1/4teaspoon black pepper
1teaspoon dried thyme
1teaspoon ground cumin
1pound shiitake mushrooms, stems removed and caps cut in thin slices
1cup dried apricots, cut in thin strips
1pound hearty French bread, cut in 1/2-inch pieces
2 1/2cups lower-sodium chicken broth
2tablespoons melted butter
2-- eggs, slightly beaten


  1. Cook bacon in a large skillet. Remove, transfer to a plate lined with paper towels, pat dry and chop.
  2. Add leeks, celery, salt, black pepper, thyme and cumin to skillet. Sauté 10 minutes. Add shiitakes; cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.)
  3. Preheat oven to 350F.
  4. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray.
  5. Cover with foil and bake 15 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly crisped on top.


Recipe by Marge Perry.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 1.86
  • Fat 12g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 55mg
  • Sodium 880mg
  • Potassium 530mg
  • Carbohydrate 34g
  • Fiber 3g
  • Sugars 9g
  • Protein 15g
  • Trans Fat 0
  • Vitamin A 20%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 15%