Wild Mushroom and Sourdough Stuffing with Hazelnuts

Name: Wild Mushroom Stuffing
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Sides
Ingredients: 1 lb wild mushrooms, cleaned and cut into 2" wide wedges; 3 shallots, peeled and roughly diced; 3 stalks celery, roughly diced; 6 cloves garlic, peeled and minced; 1 large onion, peeled and diced; 1 stick butter; 1/4 cup chopped sage; 2 Tbsp chopped rosemary; 2 cups chicken or vegetable broth; 2 eggs; 1 cup roasted hazelnuts, roughly chopped

November 22, 2020

Wild Mushroom and Sourdough Stuffing with Hazelnuts

Oh stuffing, why do we only enjoy thee one time per year?? I ask myself this question every single Thanksgiving. This year, I've perfected this wild mushroom stuffing. It is tossed with stale sourdough bread, caramelized leeks, onions, mushrooms, garlic and plenty of fresh herbs. Broth and eggs are whisked together and added to give the stuffing moisture and flavor. The finishing touch is roughly chopped hazelnuts for an extra crunch. Irresistible!

Wild Mushroom Stuffing

Rated 3 stars by 3 users

Servings

8

Prep Time

30 minutes

Cook Time

40 minutes

This stuffing works well with all wild mushrooms but my favorites are lobsters and chanterelles!

Author:

Gracie Schatz

Ingredients

1 lb wild mushrooms, cleaned and cut into 2" wide wedges
3 shallots, peeled and roughly diced
3 stalks celery, roughly diced
6 cloves garlic, peeled and minced
1 large onion, peeled and diced
1 stick butter
1/4 cup chopped sage
2 Tbsp chopped rosemary
2 cups chicken or vegetable broth
2 eggs
1 cup roasted hazelnuts, roughly chopped

Directions

Preheat oven to 350
Butter a 9"x11" glass baking dish
In a large saute pan over medium high heat, cook the mushrooms without any oil in the pan, this will allow them to evaporate their liquid. Once the liquid has evaporated, remove the mushrooms from the pan and add the butter.
Once the butter has melted and starts to bubble, sauté the leeks, celery, onions, shallots and add the mushrooms back in. Saute until they are all softened and begin to turn slightly golden. Add the garlic and herbs and saute until they are fragrant, about 5 more minutes. Toss the bread with the sauteed goodness.
In a separate bowl, whisk together the broth and eggs with a generous amount of salt and pepper.
Pour the egg and broth mixture into the bread and massage well to help the bread absorb the liquid. Fill the baking dish with stuffing and top with freshly cracked pepper.
Cover the stuffing with foil and bake for 30 minutes. Remove the foil and add the hazelnuts. Continue to bake for another 15 minutes, or until the stuffing begins to get crispy and golden. Enjoy!

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Wild Mushroom and Sourdough Stuffing with Hazelnuts

Wild Mushroom Stuffing

Category

Servings

Prep Time

Cook Time

Ingredients

Directions

Also in Recipes

Pacific Northwest Dumplings

Dinner with Michaela

Slow Roasted Carrots with Honey Blackstrap Cranberry Glaze

Have a Question?

Delivery Options

Pick Up sites

News & Updates