Hazelnut, Sage, And Mushroom Stuffing Recipe

Name: Hazelnut, Sage, And Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound); 1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces); 1 1/2 sticks unsalted butter, divided; 1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick; 1 1/2 cups finely chopped celery (from 3 ribs); 2 teaspoons chopped thyme; 2 teaspoons finely chopped sage; 1/2 cup dry white wine; 2 cups hazelnuts (1/2 pound),; , any loose skins rubbed off in a kitchen towel, and coarsely chopped; 1/2 cup finely chopped flat-leaf parsley; 4 cups; , heated to liquefy if gelled, or reduced-sodium chicken broth; 3 large eggs, lightly beaten; Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

Servings: persons

8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound),
, any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups
, heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

1
Preheat oven to 400u00b0F with racks in upper and lower thirds. Generously butter baking dish.
2
Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
3
Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
4
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
5
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
6
Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound), 1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces), 1 1/2 sticks unsalted butter, divided, 1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick, and more.

Yes, Hazelnut, Sage, And Mushroom Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut, Sage, And Mushroom Stuffing

How did you like this recipe?

Frequently Asked Questions