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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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Chef Darren MacLean’s Miso-infused stuffing

BT Calgary | posted Tuesday, Dec 23rd, 2014

Chef Darren MacLean’s Miso-infused stuffing


This recipe can be made the day before or first thing in the morning. It’s a great way to make sure there is enough for the whole family and then some.



  •  2 cups white or yellow onions finely diced
  • 2 cups celery finely diced
  • 1/2 cup of shallots finely diced
  • 6 sprigs of thyme leaves picked and chopped
  • 2 2-inch stems of rosemary picked and chopped
  • 1 bunch of flat leaf parsely finely chopped
  • 10 leaves of sage finely diced
  • 1 large sprig of savory picked and chopped
  • 1 litre of chicken stock reduced by half
  • 2 T of white miso paste
  • 1/2 pound of butter
  • salt and pepper to taste
  • 6 chopped baguettes
  • or 2 loaves of sliced bread



1. Chop bread into bite size pieces and leave out overnight to dry.

2. Melt butter in a saucepan over low heat.

3. Once melted, add celery, onions and shallots. Season with salt and pepper.

4. Cook until semi-translucent but not colored. (About 7-10 minutes.)

5. When cooked, add miso and 1/2 the herbs. Continue to simmer for 2 minutes.

6. Add chicken stock and bring to a simmer.

7. In a large bowl, pour mixture over the bread crumbs and mix thoroughly with 1/4 of the fresh herbs. (Reserve the last 1/4 of the fresh herbs for finishing.)

8. Place in a foil pan or cake pan and cover.

9. Bake for 20-30 minutes @ 350 degrees.

10. Uncover and broil on high for 1 minute to give stuffing a bit of crunch on the top.

11. Top the stuffing with the last 1/4 of the herbs and enjoy.


Note: Do not over-salt, as the miso contains a great deal of salt on its own. Should you need more seasoning, feel free to season with more salt…but only after adding the miso and tasting the mixture.

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