Tuesday, March 29, 2011

Hazelnut dressing

I adapted this recipe from one available from Hannaford's Fresh magazine.  It was too heavy on the vegetables vs the bread for me, and it needed a bit of the rosemary flavor that they were baking into their turkey.  You can see the original recipe at the link, and here is my version:

Hazelnut Dressing

2 c hazelnuts, chopped (one bag of unshelled or 8 oz shelled)
Olive oil
2 leeks, white and pale green parts only, sliced thinly
8 oz baby bella mushrooms, sliced
Salt and pepper
Vegetable cooking spray
8 to 10 slices of oat nut bread
1 T fresh rosemary, chopped
1 T fresh sage, chopped
1-1/4 c broth, turkey, chicken, or vegetarian broth
1 egg

Preheat the oven to 325.  Toast the hazelnuts over medium heat in a large nonstick pan for about 3 minutes.  Put them into a large mixing bowl.  Cook the leeks and mushrooms in oil over medium heat, seasoning with salt and pepper.  Cook for about 15 minute, until the mushrooms have given up their liquid.

Meanwhile, cut the bread into 1/2 inch cubes and spread them out on a large baking sheet.  Spray with cooking spray and toast in the oven at 325 for 12 to 15 minutes.  Put them in the bowl with the nuts.

Add the herbs to the mushroom mixture and add to the bowl, tossing all ingredients together.  Mix the broth and eggs together in a large measuring cup.  Spray a large covered casserole or a 9 x 13 baking pan with cooking spray and fill with the bread mixture.  Pour the broth mixture over, turning a bit to coat.  Cover with either a lid or with foil and bake for 35 minutes.  Uncover and bake for an additional 10 minutes.

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