Wild Mushroom Stuffing

Recipe Author: Gracie Schatz

A rich, savory stuffing that brings depth and texture to the table. Wild mushrooms, fresh herbs, and buttery aromatics are baked together until tender on the inside and crisp on top, with roasted hazelnuts adding a subtle crunch. It’s a hearty, flavor-packed dish that feels right at home for gatherings or a cozy meal in.

Ingredients:

- 1 lb wild mushrooms (such as lobsters or chanterelles), 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:

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Prepare Baking Dish: Butter a 9"x11" glass baking dish.

3. Cook Mushrooms: In a large sauté pan over medium-high heat, cook the mushrooms without any oil to allow them to evaporate their liquid. Once the liquid has evaporated, remove the mushrooms from the pan and add the butter.

4. Sauté Vegetables: Once the butter has melted and starts to bubble, add the leeks, celery, onions, and shallots. Cook until they are softened and slightly golden. Add the mushrooms back in and cook until everything is well combined. Add the garlic, sage, and rosemary, and sauté until fragrant, about 5 more minutes. Toss the sautéed mixture with the bread.

5. Mix Broth and Eggs: In a separate bowl, whisk together the broth and eggs with a generous amount of salt and pepper.

6. Combine: Pour the egg and broth mixture over the bread mixture, massaging well to help the bread absorb the liquid. Fill the prepared baking dish with the stuffing and top with freshly cracked pepper.

7. Bake: Cover the stuffing with foil and bake for 30 minutes. Remove the foil, add the hazelnuts, and continue to bake for another 15 minutes, or until the stuffing is crispy and golden.