Wild Mushroom Stuffing

Hazelnuts and mushrooms make this stuffing a Northwest classic. It’s perfect for a vegetarian meal or alongside a roast or turkey.

Cook Time: (X) min | Prep time: (X) min | Serves: (X) | Yields: (X)
  • 1 loaf bread, whole wheat or sourdough, cut into cubes
  • 1/2 cup hazelnuts, toasted and chopped
  • 3 Tbsp. butter
  • 2 leeks, coarsely chopped
  • 1/2 cup shallots, chopped
  • 3/4 pound Crimini mushrooms, sliced
  • 1/4 pound Portobello mushrooms, sliced
  • 1/4 pound mushrooms, chopped
  • 1 cup celery, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh sage, chopped
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1 egg, lightly beaten
  • 1 1/4 cups chicken broth, heated
  1. Preheat oven to 325°F.
  2. Place bread cubes on a baking sheet in a single layer.
  3. Bake about 15 minutes, until just beginning to brown. Spread hazelnuts in a single layer on another baking sheet; toast until lightly browned, about 8-10 minutes.
  4. Melt butter in a large pan and add leeks, shallots and mushrooms.
  5. Sauté until tender,about 15 minutes.
  6. Place in a large bowl; add toasted bread, celery, nuts, parsley,thyme, sage, salt and pepper; mix well.
  7. Beat egg and stir in.
  8. Add heated broth and steep, tightly covered, for 10 minutes.
  9. Transfer stuffing to a buttered casserole dish. Cover and bake in preheated oven about 1 hour.
  10. Uncover and bake until top is crisp, about 15 minutes.
View Party Plan: A Very Merry Vegetarian Holiday