Hazelnut, Sage, And Mushroom Stuffing
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 sticks
Unsalted Butter (divided)2 tsps
Thyme (chopped)2 tsps
Sage (finely chopped)1 cup
White Wine (dry)3 large
Egg (lightly beaten)Directions:
1
Preheat oven to 400°F with racks in upper and lower thirds
2
Generously butter baking dish
3
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
4
Transfer to a large bowl
5
(Leave oven on
6
) 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
7
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
8
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes
9
Transfer to bread in bowl
10
Add hazelnuts and parsley and toss
11
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture
12
Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter
13
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
14
Preheat oven to 400°F with racks in upper and lower thirds
15
Generously butter baking dish
16
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
17
Transfer to a large bowl
18
(Leave oven on
19
) 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
20
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
21
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes
22
Transfer to bread in bowl
23
Add hazelnuts and parsley and toss
24
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture
25
Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter
26
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