Thyme, Mushroom and Hazelnut stuffing

stuffing

 

I can’t really take complete credit for this recipe. I first tried it when my lovely friend Claire made it as a vegetarian option for her Thanksgiving dinner. And since then, I have adapted it and eaten it as my main dish for Christmas dinner. The rest of my family eat it as a side along with their meat. It is the perfect balance of moist yet crispy, and the hazelnuts provide such a lovely texture. The real flavour comes from the thyme, the mushrooms and the leak. It is not a strong flavour, although the thyme is most prominent, making for a real Christmassy treat. I tend to use good quality, rustic sourdough as the base, but you could use a bread of your choice, especially if you avoid gluten. The stuffing reheats perfectly in the oven, and therefore it is great for Boxing Day too!

Thyme, Mushroom and Hazelnut stuffing
 
Cook time
Total time
 
Recipe type: gluten free, dairy free, sugar free
Serves: 6
Ingredients
  • 100g hazelnuts
  • 1 large leek
  • 1 large onion
  • 10 chestnut mushrooms
  • 5-6 slices rustic sourdough or gluten free bread
  • ¾ litre vegetable stock (or ½ litre if not using the egg)
  • 2 tbsp thyme leaves
  • 2 tbsp coconut oil
  • 1 tsp freshly ground black pepper
  • ½ tsp salt
  • 1 egg (optional)
Instructions
  1. Preheat the oven to 150 degrees Celsius and toast the hazelnuts for 10 minutes or until the skin starts to crack
  2. Remove from the oven and leave to cool
  3. Meanwhile, heat the coconut oil in a deep pan or wok on a low temperature
  4. Finely chop the onion, leek and mushrooms and add to the pan
  5. Cook for approximately 10 minutes until soft
  6. Pour the mix into a large glass or ceramic roasting dish
  7. With no need to clean the pan, add the vegetable stock, salt and pepper and bring to a simmer on a low heat
  8. Simmer for approximately 10 minutes to reduce
  9. Meanwhile, rub the hazelnuts together to remove most of the skin and roughly chop with a knife, adding to the roasting dish
  10. Break up the bread roughly into crumbs and add this to the roasting dish
  11. Sprinkle on the thyme and use a wooden spoon to mix all of the ingredients in the dish together
  12. If using the egg, make a well in the middle and crack it into the mix
  13. Using a fork, beat the egg and mix into the rest of the ingredients
  14. Turn the oven up to 180 degrees Celsius
  15. Pour the liquid from the hob over the bread and vegetable mix evenly
  16. Place in the oven for approximately 30-40 minutes until the top is crisp but not too browned (you may need slightly longer if not using the egg)
  17. Serve as a main for vegetarians or as a side with meat

 

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