As any Christmas movie will tell you, it’s what’s on the inside that counts€”the Grinch’s heart grows three sizes, the city girl in Louboutins has a heart of gold, the time-traveling 13th century knight has a six-pack under his chain mail. When it comes to a holiday turkey, we’re not saying the insides matter more than the outsides (no one’s ousting the bird as best actor in this meal) but the stuffing does have an integral supporting role. This recipe from Vancouver’s Railtown Catering will elevate your table from Macaulay Culkin to Hallmark hunk. Railtown Catering donates a portion of their proceeds to Mission Possible, a non-profit neighbourhood organization that provides street-level care for those with immediate and critical needs in Vancouver's Downtown Eastside€”you can keep the spirit going by donating to them directly here.

Railtown Catering’s Dried Apricot, Chestnut & Brioche Bread Stuffing Recipe


  • 2 loaves brioche bread diced into cubes
  • 4 stalks celery diced
  • 1 small yellow onion diced
  • 4 cloves garlic chopped
  • ½ bunch fresh sage chopped
  • ¼ bunch fresh thyme chopped
  • 1 small handful of dried apricots diced
  • 1 cup roasted chestnuts chopped
  • ¼ cup toasted pine nuts
  • ½ pound butter
  • reserved turkey fat/dripping
  • 3 cups turkey stock
  • 4 whole eggs whisked together
  • juice of one orange
  • salt, cracked black pepper to taste
  • 1tbsp old bay seasoning spice

Make It

  1. Toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside. 
  2. Sauté the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter. 
  3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. 
  4. Season with salt and pepper, mix and place into a casserole dish. 
  5. Cover with tin foil and bake for approximately 45 minutes at 350F. 
  6. Serve with juicy turkey and gravy.