This is BY FAR my favorite stuffing recipe. Definitely one of my favorite parts of Thanksgiving and the Christmas season!
As with many of my recipes, there is a certain aspect of “to taste” in this one. I’ve never bothered to measure the bread, chicken stock or savory, for example.. I just tend to toss things in till it looks/tastes great!
Bread – french loaf or sourdough. A loaf or two… whatever!
2 medium onions, chopped up
3x 8 oz packs of sliced mushrooms (we prefer baby bellas)
4 or 5 ribs of celery
Olive Oil 5 cloves fresh garlic, crushed
Dried Savory
20-30 chestnuts, roasted, peeled, and chopped into chunks
2 or so handfuls of pine nuts
Pepper
Chicken Broth
Cook the onions & garlic in olive oil, add mushrooms and celery. Add a bit of chicken stock, Cook till everything is soft.
Rip the bread up into small chunks, toss in a few handfuls of savory. Toss till the savory is spread out through the bread,then add the pine nuts & chestnuts. Add as much pepper as you figure you’d want, but don’t go overboard!
Pour the mushroom mix over the bread mix, and toss. If it’s a bit dry, add more soup stock. Stuff into the bird and roast as usual.
