Hazelnut Sage And Mushroom Stuffing Recipes

SAGE AND MUSHROOM STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
• Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
• In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
• Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
• Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.

SOURDOUGH AND HAZELNUT STUFFING

Steps:

• Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
• Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
• Increase the oven temperature to 400 degrees F.
• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
• Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
• Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
• Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.

HAZELNUT, SAGE, AND MUSHROOM STUFFING

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
• Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
• Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
• Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
• Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
• Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
• Bake for one hour, or until the squash is tender and golden brown.
• Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
• Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
• Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
• In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
• Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
• Enjoy!