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
This stuffing works well with all wild mushrooms but my favorites are lobsters and chanterelles!
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
1 cup roasted hazelnuts, roughly chopped
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!