I’ve been posting countryside stuffing recipes that mix sweet and salty tastes, and this turkey stuffing with cranberries, hazelnuts and mushrooms is one of the original, most delightful versions. As usual, the stuffing is flavored with fresh herbs and baked in broth dressing. The grated orange peel and mushrooms are considered a new addition, which you can replace by sliced lemons; chicken, meat, sausage, giblets or bacon, if you like.
The best change in this recipe is the olive oil, and if you’re a fan, you may like chopped olives as well.
– 1 pound rustic loaf, cubed.
– ¼ cup of olive oil.
– ½ cup of butter.
– 1 cup of dried cranberries.
– Salt and ground pepper.
– 1 tbsp of fresh thyme.
– ¼ cup of chopped chives.
– ½ cup of chopped parsley.
– ½ cup of chopped scallions.
– 1 pound of oyster mushrooms “or any other type you like”.
– 1 cup of toasted hazelnuts “without shells”.
– 2 tsp of grated orange peel.
– 2 cups of chicken broth.
– Spread the bread cubes on a baking rack and let them dry in the air over night. The next day, combine them with olive oil and seasoning then toast them in 400F oven for 10 minutes until lightly browned then allow them to cool in air.
– Meanwhile, clean the mushrooms, trim the stems and chop them into stripes.
– Soak the cranberries in hot water, and let them in the oven for around 15 minutes, to tenderize the flesh, then drain them.
– Heat 1 tbsp of butter in a skillet then fry the scallion until softened. Add the mushroom stripes then keep frying until they are tender and browned.
– Crack the hazelnuts into halves and combine them in a large bowl with chives, parsley, thyme, seasoning, orange zest, cranberries, fried mushrooms and scallion. Add the broth and stir all then toss in the bread cubes and let stand for 5 minutes until they absorb the broth.
– Use the rest of butter to grease a suitable baking pan and pour the stuffing in it, covering it with foil… bake the stuffing for 30 minutes then expose the surface to the heat until it crusts.