Mushroom and Hazelnut Loaf |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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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. Ingredients:
170 g butter, plus extra for preparing the tin |
4 shallots, finely chopped |
3 garlic cloves, minced |
1 cup onion, chopped |
3 teaspoons fresh thyme leaves |
1/2 cup white wine |
680 g mixed mushrooms, stems removed, cut into 1cm chunks (button, field, shiitake or a combination of wild mushrooms) |
1 cup chicken stock (substitute vegetable stock, if preferred) |
sea salt |
fresh ground white pepper |
8 cups bread, cubed (use a rustic country or bakers loaf, rather than supermarket sliced) |
1/4 cup fresh parsley leaves, chopped |
3 sage leaves, chopped |
3/4 cup hazelnuts, halved and lightly roasted |
3 extra-large eggs, beaten |
2 cups cream |
1 teaspoon hazelnut oil (optional) |
Directions:
1. Preheat oven to 180°C.
2. Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
3. Add a teaspoon of thyme and the mushrooms.
4. Cook until the mushrooms are light brown.
5. Add the wine and cook until the liquid evaporates, then repeat with the stock.
6. Season with salt and pepper.
7. Place the mushrooms in a bowl.
8. Generously butter a 26cm loaf tin.
9. Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
10. 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.
11. Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
12. Remove the foil and bake another 30 minutes, until golden.
13. Serve warm or at room temperature.
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