Chestnut and Mushroom Stuffing

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Chestnut and Mushroom Stuffing
Ingredients
            2 tbsp (30 mL) olive oil
            3 cloves garlic, minced
            1 rib celery, diced
            1 onion, diced
            675 g sliced mixed mushrooms, (such as oyster and cremini)
            1/4 cup (60 mL) dry white wine
            12 cups (2.8 L) cubed sourdough bread
            1 cup (250 mL) peeled roasted chestnuts, (about two 100 g bags),coarsely chopped (I used hazelnuts and roasted them first)
            1/4 cup (60 mL) sodium-reduced chicken broth (regular!)
            1/4 cup (60 mL) water
            1/4 tsp (1 mL) pepper
            1 cup (250 mL) grated parmesan cheese
                        3 tbsp (45 mL) chopped fresh parsley

Preparation
In Dutch oven or large skillet, heat oil over medium heat; cook garlic, celery and onion, stirring often, until onion is softened, about 5 minutes. Add mushrooms; cook, stirring frequently, until tender and almost no liquid remains, about 8 minutes.

Add wine; cook, stirring, until reduced by half, about 1 minute. Stir in bread, chestnuts, broth, water and pepper. Remove from heat.

Stir in half of the cheese.
Scrape into lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with remaining cheese.

Make-ahead: Cover and refrigerate for up to 24 hours. Bake, covered, in 425 F/220 C oven until warmed through, about 15 minutes. Uncover and continue with recipe.

Bake in 425 F (220 C) oven until top is crisp, 5 minutes. Sprinkle with parsley.

This was my Thanksgiving 2013 dressing. Not exactly traditional, but quite good. I promise I won't do this for Christmas, but it's a nice side dish for any fall/winter meal. I'd make it again.

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