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Mushroom Chestnut Stuffing

BT Calgary | posted Monday, Oct 5th, 2015

Stuffing recipe

Mushroom Chestnut Stuffing courtesy SAIT Culinary Campus


  • 10 Cups White Bread, dice 1″
  • 8 Tbsp Butter
  • 2 Medium Onion, diced, small
  • 3 Cups Mushrooms
  • ½ Cup Sugar
  • 2 Cups Chestnuts
  • 4 Ribs Celery, diced small
  • 4 cloves Garlic, minced
  • ½ Tsp Cumin
  • ¼ Cup Sage
  • 2     Eggs, whisked
  • 2 Cups Chicken Stock
  • 1 Tsp Celery Salt
  • ½ Tsp White Pepper


  1. Preheat the oven to 250°F. Slowly bake bread until slightly dried.
  2. In a sauce pan, melt butter, add sugar and allow to caramelize, add chestnuts, coat with sugar, place on tray with parchment and allow to cool.
  3. In a sauce pot, sweat onion in the ½ the butter until onions begin to caramelize. Add garlic, cook until soft.
  4. Add mushrooms, cook until tender.
  5. Add celery, cumin, celery salt and pepper, cook for 5 minutes, add sage and allow to cool.
  6. In a separate sauce pot, bring chicken stock to a simmer, cool slightly.
  7. In a large bowl, fold together the toasted bread cubes with the cooked mushroom mixture and chestnuts, then stir in the broth and then the eggs.
  8. Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons melted butter.
  9. Heat the oven to 375°F, bake covered with aluminum foil for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned.



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