Hazelnut Sage Stuffing (Gluten-Free optional)

Name: Hazelnut Sage Stuffing (Gluten-Free optional)
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams Cremini mushrooms, chopped; 2 eggs; 1 bulb fennel, chopped; 2 garlic cloves, minced; 118 milliliters chopped hazelnuts; 1 loaf Multigrain Bread (such as Rudis Organic Multigrain Bread or Rudis Gluten-Free Multigrain Bread); 59 milliliters olive oil; 4 Tbsps sage, minced; 12 servings salt and pepper; 237 milliliters veggie stock (homemade is always better); 1 whole yellow onion, chopped

Hazelnut Sage Stuffing (Gluten-Free optional) might be just the side dish you are searching for. One portion of this dish contains around 10g of protein, 10g of fat, and a total of 243 calories. This dairy free and vegetarian recipe serves 12. A mixture of garlic cloves, salt and pepper, bulb fennel, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat your oven to 250 degrees.

Equipment you will use

Oven

Cut the loaf of bread into rough cubes, anywhere from 1/2 inch to 3/4¾inch pieces.

Ingredients you will need

Bread

Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.Set the bread aside and turn the oven temperature up to 350 degrees.

Ingredients you will need

Bread Cubes

Spread

Bread

Toast

Equipment you will use

Baking Sheet

Oven

Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

Ingredients you will need

Fennel

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

Ingredients you will need

Salt And Pepper

Mushrooms

Sage

Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

Ingredients you will need

Bread Cubes

Bread

Equipment you will use

Bowl

Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

Ingredients you will need

Stuffing

Bread

Stock

Egg

Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

Ingredients you will need

Hazelnuts

Stuffing

Spread

Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.Get a spoon, a turkey and a bib. It’s Thanksgiving.

Ingredients you will need

Stuffing

Whole Turkey