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

Fine Cooking

Yield: 1 serving
Community Recipe from

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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  19. Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms
  20. by Tom Douglas
  21. read reviews (6)
  22. Classic oyster stuffing gets reinterpreted without seafood—oyster mushrooms bring fabulous texture and flavor to this chunky, savory side.
  23. Serves eight to ten.
  24. oyster mushrooms
  25. shallots
  26. chives
  27. more
  28. 3 Tbs. extra-virgin olive oil; more for the pan
  29. 2/3 cup dried cranberries
  30. Loaf of rustic bread (1 to 1-1/4 lb.)
  31. Kosher salt and freshly ground black pepper
  32. 4 oz. (1/2 cup) unsalted butter
  33. 1/2 cup finely chopped shallots
  34. 1 lb. oyster mushrooms, stems trimmed, torn into strips
  35. 2/3 cup toasted, chopped hazelnuts (see tip)
  36. 1/3 cup chopped fresh flat-leaf parsley
  37. 1/4 cup thinly sliced fresh chives
  38. 2 Tbs. chopped fresh thyme
  39. 2 tsp. finely grated orange zest
  40. 2 cups turkey or chicken broth (homemade or lower-salt store-bought)
  41. 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.
  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. make ahead tips

  47. 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.
  48. nutrition information (per serving):
  49. 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;
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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