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Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

By Tom Douglas From Moveable Feast Season 46, Ep.95
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.


  • 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


  • 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.


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.

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Reviews (11 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!

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