Wild Mushroom and Hazelnut Stuffing

1 loaf good quality white bread, cubed and staled
1 lb assorted mushrooms of your choice
1 cup hazelnuts, toasted and chopped
1 large yellow onion, coarsely chopped
4 stalks celery, sliced thinly
1 Tbsp fresh thyme, chopped
1 Tbsp fresh marjoram, chopped
1 Tbsp fresh sage, chopped
1 cup dried cranberries (optional)
1-2 cups turkey stock (or vegetable stock) + pan drippings and fat if you have it reserved
Olive oil
Kosher salt and fresh cracked black pepper

In a large skillet, sauté onions and celery in some olive oil over medium heat until soft and fragrant. Transfer to large mixing bowl. Increase heat to high. In the same skillet with some more olive oil added, sauté mushrooms until golden and tender. Transfer mushrooms to the bowl as well. Add to the bowl: the stale, cubed bread, toasted hazelnuts, cranberries (if desired), herbs, 1 cup stock+pan drippings. Season to taste with salt and pepper. Place stuffing mixture in a greased baking dish, moisten with the additional cup of stock and bake at 350 degrees, uncovered for 30-40 minutes or until the top is golden brown. *If you are making a vegetarian version of this recipe add vegetable stock instead of turkey stock and omit pan drippings.