hazelnut stuffing
- Categories
- Breads
- Thanksgivin
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Butter |
| 1 cup | Chopped celery |
| 1 cup | Sliced mushrooms; (optional) |
| ½ cup | Chopped onion |
| 2 | Cloves garlic; minced |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Rubbed sage |
| ½ cup | Chicken broth; to 3/4 cup |
| 5 cups | Diced day-old bread |
| 1½ cup | Chopped toasted hazelnuts |
I formatted these recipes from the Holiday 1997 edition of "Colonial Homes" magazine. -- Portland Lisa
In large skillet, heat butter over medium heat. Add celery, mushrooms, onion, garlic, thyme and sage; cook, stirring frequently, until celery is tender.
Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1½ quart casserole.
Bake in preheated 350 degree oven for 30 minutes or until heated through and top is lightly browned.
Recipe by: Bailiwick Inn
Posted to MC-Recipe Digest V1 #926 by LBotsko@... on Nov 27, 1997
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