Wild Mushroom and Sourdough Stuffing with Hazelnuts

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