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Hazelnut Stuffing

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Bread Thanksgiving

Ingredients:

  • 5 tb Butter
  • 1 c Chopped celery
  • 1 c Sliced mushrooms; (optional)
  • 1/2 c Chopped onion
  • 2 Cloves garlic; minced
  • 1 ts Dried thyme
  • 1/2 ts Rubbed sage
  • 1/2 c Chicken broth; to 3/4 cup
  • 5 c Diced day-old bread
  • 1 1/2 c 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 1 1/2 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@aol.com on Nov 27, 1997