Wild Mushroom Stuffing
Hazelnuts and mushrooms make this stuffing a Northwest classic. Try it with roast or turkey.
- 1 loaf bread, whole wheat or sourdough
- 1⁄2 cup hazelnuts, toasted and chopped
- 3 tablespoons butter
- 2 leeks, coarsely chopped
- 1⁄2 cup shallots, chopped
- 3⁄4 pound crimini mushrooms, sliced
- 1⁄4 pound portobello mushroom, sliced
- 1⁄4 pound chanterelle mushrooms
- 1 cup celery, chopped
- 1⁄2 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 1 1⁄4 cups chicken broth, heated
- Preheat oven to 325°F. Place bread cubes on a baking sheet in a single layer. Bake about 15 minutes, until just beginning to brown. Spread hazelnuts in a single layer on another baking sheet; toast until lightly browned, about 8-10 minutes. Allow to cool slightly and coarsely chop.
- Melt butter in a large pan and add leeks, shallots and mushrooms. Sauté until tender, about 15 minutes. Place in a large bowl; add toasted bread, celery, nuts, parsley, thyme, sage, salt and pepper; mix well. Beat egg and stir in. Add heated broth and steep, tightly covered, for 10 minutes.
- Transfer stuffing to a buttered casserole dish. Cover and bake in preheated oven about 1 hour. Uncover and bake until top is crisp, about 15 minutes.