Hazelnut stuffing
6 Servings
Ingredients
| Quantity | 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 |
Directions
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