Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

By Tom Douglas From Moveable Feast Season 46, Ep.95
From the 2017 Thanksgiving Guide
See More
Scott Phillips

Servings: eight to ten.

Classic oyster stuffing gets reinterpreted without seafood—oyster mushrooms bring fabulous texture and flavor to this chunky, savory side.

Ingredients

  • 3 Tbs. extra-virgin olive oil; more for the pan
  • 2/3 cup dried cranberries
  • Loaf of rustic bread (1 to 1-1/4 lb.)
  • Kosher salt and freshly ground black pepper
  • 4 oz. (1/2 cup) unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 lb. oyster mushrooms, stems trimmed, torn into strips
  • 2/3 cup toasted, chopped hazelnuts (see tip)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup thinly sliced fresh chives
  • 2 Tbs. chopped fresh thyme
  • 2 tsp. finely grated orange zest
  • 2 cups turkey or chicken broth (homemade or lower-salt store-bought)

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 170
      Fat (g): 20
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 25
      Sodium (mg): 350
      Carbohydrates (g): 34
      Fiber (g): 5
      Protein (g): 8

Preparation

  • Heat the oven to 375°F. Oil a 9×13-inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 minutes; drain.

    Remove the crust from the bread and cut the bread into 3/4-inch chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.

    Melt the butter in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

    In a large bowl mix the bread, cranberries, mushroom-shallot mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.

Make Ahead Tips

Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.

Tip

To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

Reviews

Rate or Review

Reviews

  • LisaBarrett | 11/28/2013

    Delicious. This has been our go-to stuffing recipe for the past few years. It is always a hit. Try to use home made turkey stock when preparing it. The extra flavor is worth the effort.

  • SXB999 | 11/24/2012

    This stuffing was delicious! I used the oyster mushrooms and they imparted a rich flavor to the dish. Also subbed dried cherries for the dried cranberries. For the bread, I used a rustic French loaf (homemade) and did not remove the crusts. I will be making this again soon!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks