OYSTER MUSHROOM AND ROASTED HAZELNUT STUFFING

Oyster Mushroom and Roasted Hazelnut Stuffing image

Yield 16 cups dressing

Number Of Ingredients 10

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1 1/2 loaves of bread, cut into half-inch cubes
1 pound hazelnut, roasted and coarsely chopped
1 stick butter
3 medium onions, chopped
1 pound oyster mushrooms, sliced (can also use shiitake)
5 celery stalks, chopped
1/2 pound prosciutto or other thin-sliced ham, chopped (optional)
4 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
3 - 4 cups chicken stock

Steps:

Dry bread in advance, spread out on sheet pans and bake at 350° for 20 minutes; stir occasionally. Roast hazelnuts on a baking sheet at 350° for 12 minutes. Melt butter in large sauté pan over medium-high heat. Add onions and cook until golden brown. Add mushrooms and cook until they begin to release their juices, about 5 minutes. Add celery and cook a few minutes more. Remove from heat. Stir in prosciutto and mix with dry bread. Add fresh herbs and moisten with chicken stock. Use as you would any dressing or stuffing.

Nutrition Facts : Nutritional Facts Serves