Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

Serves eight to ten.

by Tom Douglas
from Fine Cooking
Issue 95
Last Edit Date: 5/17/2011 10:30:00 AM

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

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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)

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.

Heat the oven to 375°F. Oil a 9x13-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.

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

Photo: Scott Phillips

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by SXB999, 11/24/2012This 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!

by Jason123, 11/4/2012This has been my go to Christmas stuffing for years. I use regular mushrooms instead of oyster, and pecans instead of hazelnuts. Delish!

by JuliaGoolia, 12/28/2010This was the hit of my Christmas dinner and my first time making any type of stuffing! I was worried I had toasted the bread too long and then the dish too long, but this recipe is quite forgiving. I also used white mushrooms and pecans due to easy availability. This is an excellent way to dress up your turkey dinner.

by luv2cuk, 11/26/2010Loved this recipe. I too used white mushrooms (caps only) vs. oyster, and pecans vs. hazelnut (and you do not need to toast). Definitely use fresh herbs -- it made the dish burst with flavor. If you are looking for a stuffing that will WOW your guests, this would be the one.

by anamation, 12/18/2009Excellent! Everyone loved it including myself! Definately a keeper.

by hjodrey, 3/13/2009Great dressing-everyone loved it-have made it again and family who do not even like dressing loved it and had seconds. Has become "my" turkey dressing recipe! Try it -it is great-Hazel nuts are not an essential-I use pecans-they are easier to come by and cheaper-I also use regular white mushrooms as a cost consideration.

by tamlal, 1/8/2009This was such a refreshing and colorful change to our Christmas table. Everyone raved about this dish! This will definitely grace our dinner again. Thank you!

by toshi, 11/30/2008This stuffing was delicious. I've made the same stuffing for years and decided to try something different. Everyone loved it. The only change I made was to add some celery. Will make this again next year.

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Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

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