Hazelnut & Herb Stuffing

For the Stuffing:

8 cups cubed stale bread (sourdough, baguette, or rustic bread works well)
1 cup BC-grown hazelnuts, roughly chopped and toasted
1/2 cup dried cranberries
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 celery stalks, finely diced
3 cloves garlic, minced
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 cups vegetable or chicken broth (low sodium)
2 eggs, beaten (optional for binding)
Salt and pepper, to taste

Optional Garnish:

Fresh parsley, chopped
Extra toasted hazelnuts for topping

Prepare the Bread:

1. Preheat the oven to 350°F (175°C).
2. Spread the bread cubes on a baking sheet and toast in the oven for 10–15 minutes until slightly crisp and golden. This prevents soggy stuffing.

Toast the Hazelnuts:

1. Place the roughly chopped hazelnuts on a separate baking sheet.
2. Toast for 5–7 minutes, checking frequently to prevent burning. Remove and set aside.

Sauté the Vegetables:

1. In a large skillet, heat olive oil (or butter) over medium heat.
2. Add the onion and celery, sautéing until soft (about 5 minutes). Stir in the garlic, sage, and thyme, and cook for another minute until fragrant.

Combine the Ingredients:

1. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, dried cranberries, and toasted hazelnuts.
2. Gradually pour in the broth while tossing the mixture gently. Add just enough broth to moisten without making it soggy.
3. If using eggs, mix them in at this stage to help bind the stuffing. Season with salt and pepper to taste.

Bake the Stuffing:

1. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
2. Cover with foil and bake in the preheated oven for 25 minutes.
3. Remove the foil, sprinkle with extra hazelnuts if desired, and bake for an additional 15–20 minutes, or until the top is golden and crisp.

Serve:

1. Garnish with fresh parsley and serve warm alongside your favorite holiday mains.

Notes:

Bread Choice: Use sturdy bread like sourdough or French bread that won’t get too mushy. Let it sit out overnight for best results.

Make Ahead: Assemble the stuffing the day before, cover, and refrigerate. Bake on the day of serving.

Customizations: Add mushrooms, apples, or sausage for extra flavor and variety.

Pairing Suggestions:  Serve alongside roast chicken, turkey, or a vegan lentil loaf for a perfect holiday meal.