Hazelnut, Sage & Mushroom Stuffing

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
  • salt/pepper


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! 🙂


One response to “Hazelnut, Sage & Mushroom Stuffing

  1. Must. Make!

    I love hazelnuts!

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