Happy Thanksgiving Friends 🙂
So what are you thankful for today?
There are so many things to be thankful for in our lives, I think that each and every day we should all remember that these are all fleeting and can be taken away at any moment. I’ve noticed in myself that a major part of growing up and maturing has been to NEVER take anything for granted…. as simple as it may seem, and I really try to leave each day of my life honoring that 🙂
Here are some things I am thankful for today!
- Family & Friends
- Boyfriend & Love
- Health & Happiness
- Home & Work
Alright friends, well onto some a.m. Turkey Day cooking!
Hazelnut, Sage and Mushroom Stuffing 🙂
Here were the key players (I didn’t measure out exactly, just eye-balled it):
- 1 large loaf firm bread, cut into 1/2″ cubes (about 8 cups)
- 1.5 cups finely chopped shallots (about 8 medium)
- 1/2 stick butter + 1 tblsp extra to finish (CUT DOWN ORIGINAL RECIPE BY 1 WHOLE STICK!)
- 1.5 lbs sliced mushrooms (I used 3 small packages pre-sliced cremini & baby bella)
- 1.5 cups finly chopped celery (4 ribs)
- 2 tsp chopped thyme
- 2 tsp finely chopped sage
- 1/2 cup dry white wine (I used Chardonnay)
- 2 cups hazelnuts, toasted & chopped (I bought pre-chopped)
- 1/2 cup finely chopped parsley
- 4 cups chicken broth (or turkey stock)
- 3 large eggs, beaten
LET’S GET STARTED!
1. Toast bread for about 10 minutes in a 400F oven until golden & dry. Transfer to a large bowl.
2. While bread is toasting, chop & prep all veggies & herbs.
3. Saute minced shallot in 1/2 stick butter over medium heat (remember friends, it calls for 1 stick but I cut it down by half – but of course, do as you please! :))
4. Add chopped celery, mushrooms, thyme, sage, salt & pepper and cook down until liquid has evaporated and mushrooms have browned.
5. At this point it’s time to crank up the temp to med-high & deglaze the pan with some wine, about 2 minutes or until liquid reduces by half.
6. Toast up the chopped hazelnuts for about 5 minutes in a 400F oven, this really brings out their flavor.
7. Whisk together egg, chicken broth, salt & pepper.
8. Now you are ready to assemble! Add the mushroom veggie mixture to the bowl of bread. Dump in the toasted hazelnuts & chopped parsley and give it a gentle stir.
9. Pour the egg mixture into the bowl and stir up until evenly distributed. Transfer the stuffing mixture to a lightly buttered casserole dish, throw a few dallops of butter on top to finish (I used 1 tblsp total of the fabulous Icelandic butter) and into the oven it goes!
10. Into a 400F oven for 30 minutes covered loosely with foil, another 15 minutes uncovered and there you have it!
Final product to be revealed with the Thanksgiving Dinner post 😉 Gotta keep ya waitin’ for something, right friends?!
Alrighty, gotta run… quick light lunch, shower then off to the parent’s house I go!
See you friends later and have a WONDERFUL THANKSGIVING HOLIDAY! 🙂