Rustic Bread Stuffing with Dried Cranberries, Hazelnuts, and Oyster Mushrooms

Ingredients

• Stuffing

Preparation

1. 3 Tbs. extra-virgin olive oil; more for the pan
2. 2/3 cup dried cranberries
3. Loaf of rustic bread (1 to 1-1/4 lb.)
4. Kosher salt and freshly ground black pepper
5. 4 oz. (1/2 cup) unsalted butter
6. 1/2 cup finely chopped shallots
7. 1 lb. oyster mushrooms, stems trimmed, torn into strips
8. 2/3 cup toasted, chopped hazelnuts (see tip)
9. 1/3 cup chopped fresh flat-leaf parsley
10. 1/4 cup thinly sliced fresh chives
11. 2 Tbs. chopped fresh thyme
12. 2 tsp. finely grated orange zest
13. 2 cups turkey or chicken broth (homemade or lower-salt store-bought)
14. Tip: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.


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22. Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms
23. by Tom Douglas
24. read reviews (6)
25. Classic oyster stuffing gets reinterpreted without seafood—oyster mushrooms bring fabulous texture and flavor to this chunky, savory side.
26. Serves eight to ten.
29. oyster mushrooms
30. shallots
31. chives
32. more
33. 3 Tbs. extra-virgin olive oil; more for the pan
34. 2/3 cup dried cranberries
35. Loaf of rustic bread (1 to 1-1/4 lb.)
36. Kosher salt and freshly ground black pepper
37. 4 oz. (1/2 cup) unsalted butter
38. 1/2 cup finely chopped shallots
39. 1 lb. oyster mushrooms, stems trimmed, torn into strips
40. 2/3 cup toasted, chopped hazelnuts (see tip)
41. 1/3 cup chopped fresh flat-leaf parsley
42. 1/4 cup thinly sliced fresh chives
43. 2 Tbs. chopped fresh thyme
44. 2 tsp. finely grated orange zest
45. 2 cups turkey or chicken broth (homemade or lower-salt store-bought)
46. Tip: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.
47. 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.


48. 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. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.


49. Melt the butter in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.


50. In a large bowl mix the bread, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.


51. make ahead tips


52. Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.
53. nutrition information (per serving):
54. Calories (kcal): 340; Fat (g): 20; Fat Calories (kcal): 170; Saturated Fat (g): 7; Protein (g): 8; Monounsaturated Fat (g): 9; Carbohydrates (g): 34; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 25; Fiber (g): 5;