Railtown Catering's dried apricot, chestnut and brioche bread stuffing

Need a recipe for stuffing to make this Thanksgiving? Try chef Dan Olson's recipe with apricots, chestnut and brioche.

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Whether you have a tried-and-true stuffing recipe or you're looking to change it up this year, this apricot and chestnut brioche stuffing from Vancouver's Railtown Catering is one you'll want on your table. It's filled with autumn flavours and various textures, and it makes use of the turkey drippings for extra depth.

2 loaves brioche bread, diced
1/4 cup garlic oil
salt and pepper, to taste
reserved turkey fat
1/2 lb butter
1 small yellow onion, diced
4 stalks celery, diced
4 cloves garlic, chopped
1/4 bunch fresh thyme, chopped
1/2 bunch fresh sage, chopped
1 tbsp Old Bay seasoning
1 small handful dried apricots, diced
1 cup roasted chestnuts, chopped
1/4 cup toasted pine nuts
1 Orange, juice only
3 cups turkey stock
4 eggs, whisked

Preheat oven to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside.

In a pan over medium high heat, add reserved turkey fat and butter, and sauté the onion, celery, garlic, thyme, sage and seasoning together.

In a large mixing bowl, add the croutons, apricots, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. Season with salt and pepper, mix and place into a casserole dish.

Cover with tin foil and bake for approximately 45 minutes.

Serve with juicy turkey and gravy.