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Rustic Bread Stuffing with Dried Cranberries, Hazelnuts, and Oyster Mushrooms Recipe

Rustic Bread Stuffing with Dried Cranberries, Hazelnuts, and Oyster Mushrooms Recipe

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Rustic Bread Stuffing with Dried Cranberries, Hazelnuts, and Oyster Mushrooms

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Ingredients

Count

Nutrition

480

Calories

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Ingredients:

Serving

3 tbsp. extra-virgin olive oil
2/3 cup dried cranberries
1-1/4 lb rustic bread
4 oz unsalted butter
1/2 cup finely chopped shallots
1 lb. oyster mushrooms
2/3 cup toasted, chopped hazelnuts
1/3 cup chopped fresh flat-leaf parsley
1/4 cup thinly sliced fresh chives
2 tbsp. chopped fresh thyme
2 tsp. finely grated orange zest
2 cups chicken broth
kosher salt and freshly ground black pepper

Directions:

Heat the oven to 375°F. Oil a 9x13-inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 minutes; drain.
Remove the crust from the bread and cut the bread into 3/4-inch chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.
Melt the butter in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
In a large bowl mix the bread, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.
Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.
Tip: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	479.92 Kcal (2009 kJ)
Calories from fat	213.92 Kcal
		% Daily Value*
Total Fat	23.77g	37%
Cholesterol	30.48mg	10%
Sodium	625.3mg	26%
Potassium	414.33mg	9%
Total Carbs	58.76g	20%
Sugars	9.11g	36%
Dietary Fiber	3.97g	16%
Protein	10.84g	22%
Vitamin C	12.7mg	21%
Vitamin A	0.1mg	5%
Iron	2.2mg	12%
Calcium	48.6mg	5%

Amount Per 100 g
Calories	199.24 Kcal (834 kJ)
Calories from fat	88.81 Kcal
		% Daily Value*
Total Fat	9.87g	37%
Cholesterol	12.65mg	10%
Sodium	259.6mg	26%
Potassium	172.02mg	9%
Total Carbs	24.4g	20%
Sugars	3.78g	36%
Dietary Fiber	1.65g	16%
Protein	4.5g	22%
Vitamin C	5.3mg	21%
Vitamin A	0.1mg	5%
Iron	0.9mg	12%
Calcium	20.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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