Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms
Photo by Scott Phillips

Ingredients

  • Loaf of rustic bread (1 to 1-¼ lb.)
  • 2/3 cup toasted, chopped hazelnuts (see tip)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 lb. oyster mushrooms, stems trimmed, torn into strips
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh thyme
  • ½ cup finely chopped shallots
  • + 6 more ingredients
    • 2 tsp. finely grated orange zest
    • 2 cups turkey or chicken broth (homemade or lower-salt store-bought)
    • 4 oz. (½ cup) unsalted butter
    • 3 Tbs. extra-virgin olive oil; more for the pan
    • ¼ cup thinly sliced fresh chives
    • 2/3 cup dried cranberries

Heat the oven to 375°F. Oil a 9x13-inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 minutes; drain.Remove the crust from the bread and cut the bread into 3/4-inch chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arran...

View full recipe at Fine Cooking

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