Mushroom-Hazelnut Stuffing

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Melina Storch

ingredients

• 1 1/2 sticks butter
• 4 small shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup chopped onion
• 3 teaspoons fresh thyme leaves
• 1 pound portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into 1/2-inch chunks
• 1/2 cup white wine
• 1 cup chicken stock
• Sea salt and freshly ground white pepper
• 8 cups cubed, dried brioche, crusts removed (country bread can be substituted)
• 1/4 cup chopped parsley leaves
• 3 sage leaves, chopped
• 3/4 cup hazelnuts, halved and lightly toasted
• 3 extra-large eggs, beaten
• 2 cups heavy cream
• 1 teaspoon hazelnut oil (optional)

Source: Melina Selles

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