Wild Mushroom Hazelnut Stuffing

  • 1 loaf good quality white bread, cubed and stale
  • 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 chicken stock (or vegetable stock)
  • 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 the stale, cubed bread, toasted hazelnuts, cranberries (if desired), herbs, 1 cup chicken stock and salt and pepper to taste. At this point, if you are stuffing your bird, stuff the stuffing into the turkey
and roast. For out of thebird stuffing, 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 chicken and bake according to out of the bird instructions

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