Hazelnut stuffing

Yield: 6 Servings

Measure Ingredient
5 tablespoons Butter
1 cup Chopped celery
1 cup Sliced mushrooms; (optional)
½ cup Chopped onion
2 \N 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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