Chestnut and Apricot Stuffing....the best I've ever tasted!
This recipe for stuffing is so tasty and addictive! You have to make this for your next holiday!
INGREDIENTS:
1 large yellow onion
2 cups celery (about 3 stalks)
1 bag dry stuffing mix (Pepperidge Farm is a favorite of mine)
2 sticks unsalted butter
2 or 3 cups roasted chestnuts (these usually come in 5 ounce bags, so 2-3 bags)
1 cup dried apricots (not sundried)
1/4 cup brandy (or orange juice or apple juice or cider)
2 cups of chicken, turkey or veggie stock
3 tablespoons of fresh sage, chopped fine
3 tablespoons of fresh thyme, chopped fine
1 tablespoon of kosher or sea salt
1 teaspoon of black ground pepper
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Fruit Tart Bourdaloue
This video demonstrates one of the famous ways to make this tart. Tart Bourdaloue which means to completely or partially par bake the pastry shell before filling it or in some popular cases, baking it a second time after filling it. In this case I use pastry cream in the bottom of the baked shell, then topped with fruit and then finished with fruit glaze. Your creative input to this preparation certainly includes the flavor of the pastry cream, the type of fruit used, the flavor of the glaze and of course the final presentation and accompaniments that you might serve with this delicious dessert.
Good Food, Good Life, 365 - Cranberry Apricot Brandy Topping/Sauce
HolliDay AnyDay: Easy Breezy Kitchen - Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
Ciabatta Stuffing with Apricots, Grand Mariner and Sausage
serves 10-12
This is my FAVORITE stuffing and why I only make it once a year is beyond me!
I created the recipe many years ago by taking my favorite parts of a Silver Palate recipe and
parts of a Giada recipe!
Additionally, I have made it vegetarian many times by eliminating the sausage and parmesan
and subbing veggie broth for the chicken broth.
1 1/2 cups Grand Mariner, heated (I do this in a large pyrex measuring cup in the microwave)
1 cup chopped dried apricots
3 tablespoons butter or olive oil
8 ounces spicy turkey Italian sausage
2 large onions, diced small
2 carrots, diced small
2 celery stalks, diced small
3 garlic cloves, minced
2 tablespoons finely chopped rosemary
salt/pepper
1 pound loaf ciabatta bread, cut into 1/2 inch cubes (and dried overnight on the counter)
1 cup slivered almonds
2/3 cup grated parmesan
2 - 2 1/2 cups low salt chicken broth
2 large eggs, beaten
1/4 cup chopped Italian parsley
Preheat oven to 350 degrees.
Spray a 10x15 glass baking dish or large casserole dish with cooking spray.
Combine heated Grand Mariner with chopped apricots, let sit to soften apricots while you are
making the rest of the recipe.
Melt 2 tablespoons butter or olive oil in large skillet over medium high heat. Add sausage and
break up into small crumbles and cook until no longer pink and sausage is cooked through.
Remove sausage from pan with a slotted spoon and place in a bowl. Reserve fat in skillet.
Add the additional tablespoon of butter or olive oil to skillet and add onions, carrots, celery,
garlic and rosemary. Season with salt/pepper and cook over medium heat until vegetables are
softened, about 10 minutes. Remove from heat and cool slightly.
In a very large bowl combine the dried bread, sausage and vegetables. Add almonds,
parmesan, grand mariner and apricots. Toss to combine, then add enough broth to moisten and
add the beaten egg and parsley. Mix lightly to combine. Season, to taste, with salt/pepper if
necessary.
Transfer the stuffing to the prepared dish. Bake until it is heated through and the top is golden
brown, approximately 40 minutes. Remove from oven and serve.
Cranberry-Stuffed-Turkey Breast
There are a lot of reasons why you might want to think about roasting a turkey breast instead of a whole turkey. We'll show you how to make a Cranberry--Apricot Stuffed Turkey Breast, an alternative so delicious that nobody will miss the rest of the bird.
When a big bird is a bit much for your holiday feast, consider roasting a turkey breast instead. Watch us prepare a delicious alternative—Cranberry--Apricot Stuffed Turkey Breast.