Shiitake-Apricot Stuffing
- Yield: 12 servings
- Prep: 15 mins
- Cook: 60 mins
Assemble the dry ingredients up to a day before.
Ingredients
- 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
Instructions
- Cook bacon in a large skillet. Remove, transfer to a plate lined with paper towels, pat dry and chop.
- 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.)
- Preheat oven to 350F.
- Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray.
- 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%