Chestnut and Mushroom Stuffing Loaf
Breville Test Kitchen

Breville Test Kitchen

Chestnut and Mushroom Stuffing Loaf

This stuffing loaf is packed with the rich savory, earthy flavors of mushrooms, lentils and chestnuts, lightened with a touch of lemon and fresh herbs. It makes a decadent side to your roast turkey or a beautiful vegetarian main.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


2 hrs total time

20 mins active time


Serves 8



  • butter icon
    3 tbsp (1½ oz) butter
  • yellow onion icon
    1 yellow onion

    finely chopped

  • clove garlic icon
    3 cloves garlic


  • celery stick icon
    2 celery sticks

    finely chopped

  • carrot icon
    1 carrot


  • kosher salt icon
    1 tsp kosher salt


  • baby bella mushrooms icon
    7 oz baby bella mushrooms

    finely chopped

  • red lentils icon
    ½ cup (3½ oz) red lentils
  • whole wheat bread icon
    4 slices whole wheat bread

    crusts removed and torn into ½-inch pieces (3½ oz)

  • Cooking spray icon
    Cooking spray
  • vegetable stock icon
    3 cups (24 fl oz) vegetable stock
  • dried apricot icon
    ⅓ cup (1¾ oz) dried apricots


  • roasted and peeled chestnuts icon
    1½ cups (8¾ oz) roasted and peeled chestnuts

    coarsely chopped

  • freshly grated nutmeg icon
    ¼ tsp freshly grated nutmeg
  • finely chopped flat-leaf parsley (approximately 1 bunch) icon
    1 cup finely chopped flat-leaf parsley (approximately 1 bunch)
  • finely chopped rosemary icon
    1 tbsp finely chopped rosemary
  • fresh thyme leaves icon
    1 tbsp fresh thyme leaves
  • grated lemon zest icon
    1 tsp grated lemon zest
  • fresh lemon juice icon
    1 tbsp fresh lemon juice
  • ground white pepper icon
    ¼ tsp ground white pepper
  • large egg icon
    3 large eggs

    lightly beaten


  • 1Melt the butter in a large frying pan over medium heat. Add the onion, garlic, celery, carrot and ¼ teaspoon salt. Cook, stirring occasionally for 10 minutes, or until soft.
  • 2Add the mushrooms and ¼ teaspoon salt and cook, stirring occasionally for 5 minutes.
  • 3Reduce the heat to medium-low, add the lentils, bread and remaining ½ teaspoon salt and stir to combine. Add the stock and allow to simmer for 15 minutes, or until the stock is completely absorbed, stirring occasionally. Transfer the mixture to a large heatproof bowl.
  • 4Spray a 9-inch x 5-inch loaf pan with cooking spray. Take a rectangular piece of parchment and square off the corners to fit the pan. Press into the pan to line the base and sides.
  • 5Insert the wire rack into position 5. Set the oven to Bake, Convection, 355°F, for 1 hour, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 6Add the apricots, chestnuts and nutmeg to the mushroom mixture and stir to combine. Then add the herbs, lemon zest, juice and pepper and stir. Taste and adjust the seasoning, if needed.
  • 7Add the eggs and stir to combine.
  • 8Transfer the mixture to the prepared loaf pan, trim the parchment paper and place in the roasting pan.
  • 9Once preheated, place the pan in the oven and cook for 1 hour. When the Rotate Remind signals, rotate the pan and continue cooking.
  • 10The stuffing is ready when a sharp knife or skewer inserted into the center comes out clean. If not, cook it a little longer.
  • 11Allow the loaf to cool in the pan for about 10 minutes.
  • 12Carefully turn the loaf out onto a serving board or plate. Remove the parchment paper and use a serrated knife to slice. Serve warm or at room temperature.
Side dish/Accompaniment

Similar Recipes