Wild Mushroom Stuffing with Hazelnuts and Sage is a hearty side dish made with crusty artisan bread and loads of earthy mushrooms and crunchy hazelnuts. This is one stuffing recipe that can stand on its own, no turkey required!
1lbloaf of artisan bread (can be white or sourdough)
1ouncepackage of dried mixed wild mushrooms
2cupschicken broth or stock, divided
1lbmixed fresh mushrooms such as shitake and Baby Bella
2shallots , peeled and minced
3clovesgarlic, peeled and minced
1Tbspdry drinking sherry (not cooking wine)
1/2cuprough chopped hazelnuts
4inner stalks celery, with leaves, thinly sliced
salt and fresh cracked black pepper
1/2cupshredded smoked cheese such as cheddar or Gruyere (substitute Parmesan)
2Tbspchopped or shredded sage
Preheat oven to 350F. Butter a 9x13 casserole pan.
Cut the bread into 1 inch cubes, more or less. You can keep the crust on.
Spread the cubed bread out in a single layer on a baking sheet and bake in the preheated oven for about 15 minutes, or until dried.
Meanwhile heat a cup of the chicken stock and add the dried mushrooms, stir well. Let sit 30 minutes. After they've soaked, drain them, reserving the stock. Strain the stock to remove any impurities and set aside. Give the mushrooms a chop if necessary.
Trim and slice the fresh mushrooms. Working in 2 batches, dry saute them in a skillet over medium high heat. As the mushrooms start to lose their moisture, give them the occasional stir.
Continue to cook until the mushrooms are nice and golden brown. Remove to a plate and set aside.
Melt 4 tablespoons of butter in the same pan, and saute the shallots and garlic for a couple of minutes until they soften. Scrape up all the browned bits from the bottom of the pan.
Add the chopped hazelnuts and saute a minute or two more. Deglaze the pan with the sherry, and stir while it bubbles for a minute. Scrape up any remaining browning from the pan at this point.
Off the heat add in the celery, 1 tsp of salt and pepper, and the poultry seasoning.
Toss the toasted bread with the mushroom mixture, the soaked dried mushrooms, cheese, and sage in your largest bowl. Toss well to get everything combined.
Whisk the eggs with the stock (including the mushroom soaking stock) and add to the bowl, tossing everything until really well combined.
Turn the stuffing into your prepared pan and dot with 3 tablespoons of butter. Cover with foil and bake for 35-40 minutes. Uncover and drizzle with the remaining butter, melted.
Cook, uncovered, for a further 15-20 minutes, or until hot throughout and golden on top.
To make ahead:
You can make all the elements ahead of time, but I don't recommend tossing it all together until you're ready to bake.
If you do decide to prepare the entire casserole ahead, leave it out on the counter for an hour before baking. If you are baking a cold pan it will take longer, so plan accordingly.
https://theviewfromgreatisland.com/wild-mushroom-stuffing-recipe/ November 24, 2020