Sourdough Hazelnut Stuffing (Turkey Side Dish)
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 252, total fat 14 G., saturated fats 5 G., proteins 7 G., carbohydrates 26 G., fiber 3 G., cholesterol 32 mg, sodium 280 mg, sugar 8 G.
Serving size: 1 of 12 servings
Calories 252, total fat 14 G., saturated fats 5 G., proteins 7 G., carbohydrates 26 G., fiber 3 G., cholesterol 32 mg, sodium 280 mg, sugar 8 G.
Rosemary, currants, and toasted hazelnuts infuse this bread stuffing with a sophisticated flavor and wonderful aroma, and its base is delicious sourdough bread, pre-toasted in the oven. The bread stuffing is baked separately from the turkey and served as a side dish. Serve directly in the casserole, garnished with a sprig of rosemary. Although turkey with bread stuffing is more popular in the United States for Thanksgiving, this luxurious dish is also perfect for Christmas or New Year's.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 90 g unsalted butter + extra for greasing the pan
- 10 cups sourdough bread, diced
- 1 cup hazelnuts
- 2 stalks celery, chopped
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 2 tsp chopped fresh rosemary + sprig for serving
- 2/3 cup dark raisins (currants)
- 2 cups chicken broth
- 1 large egg, beaten
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Recipes with similar ingredients: sourdough bread, raisin, celery, hazelnuts, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 160°C and grease a 3-litre glass or ceramic baking dish with butter.
- Place the bread cubes in a single layer on a large rimmed baking sheet. Bake until slightly dry, about 30 minutes. Transfer to a large bowl.
- Increase oven temperature to 200°C.
- In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring frequently, until fragrant, about 4 minutes.
- Place the hazelnuts on a clean kitchen towel and gently but firmly rub the nuts to remove some of the brown skin (it's okay if some skin remains). Coarsely chop the nuts.
- Add the remaining 5 teaspoons of butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary, and 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the raisins and cook, stirring occasionally, until they plump up, about 1 minute. Remove from heat and let cool slightly.
- Add the hazelnuts and vegetables to the bread mixture and stir. In a separate bowl, combine the chicken broth with the egg, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Pour into the bread mixture and stir well.
- Spread the filling in the prepared pan and bake until heated through and golden brown, 35-45 minutes. Garnish with a sprig of rosemary and serve.
Author of the recipe - Valerie Bertinelli is an American actress.
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