MUSHROOM AND HAZELNUT LOAF
This is another Jeremy Vincent recipe. This loaf is a perfect partner for roast turkey or chicken. The loaf can be prepared a day ahead and stored in the fridge. It is served as an alternative to stuffing, or cooked in a loaf tin, and served on the side. The loaf can also be used as a stuffing inside the bird, put into the cavity of a chicken or turkey, and cooked with the poultry. I have posted the recipe as printed from the Weekly Times.
Provided by Tisme
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C.
- Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
- Add a teaspoon of thyme and the mushrooms.
- Cook until the mushrooms are light brown.
- Add the wine and cook until the liquid evaporates, then repeat with the stock.
- Season with salt and pepper.
- Place the mushrooms in a bowl.
- Generously butter a 26cm loaf tin.
- Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
- Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
- Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
- Remove the foil and bake another 30 minutes, until golden.
- Serve warm or at room temperature.
Nutrition Facts : Calories 397.2, Fat 31.5, SaturatedFat 16, Cholesterol 127.2, Sodium 318.5, Carbohydrate 21.6, Fiber 1.9, Sugar 2.8, Protein 7.2
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