Name: Hazelnut, Sage, and Mushroom Stuffing
Cook time: 45 min
Total time: 2 1/2 hr
Yield: Makes 8 servings
Ingredients: 8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound); 1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces); 1 1/2 sticks unsalted butter, divided; 1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick; 1 1/2 cups finely chopped celery (from 3 ribs); 2 teaspoons chopped thyme; 2 teaspoons finely chopped sage; 1/2 cup dry white wine; 2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped; 1/2 cup finely chopped flat-leaf parsley; 4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth; 3 large eggs, lightly beaten; Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

In the world of stuffing, this one is relatively light, though no less satisfying than a more traditional mix. And it tastes like a gift from the forest, with hearty cremini mushrooms, fresh sage, and the crunch of toasted hazelnuts.

Cooks' notes:

· Bread cubes and hazelnuts can be toasted 2 days ahead and kept in sealed bags at room temperature. · Stuffing, without hazelnuts and stock-and-egg mixture, can be assembled (but not baked), 1 day ahead and chilled, covered. Stir in nuts and stock mixture, then proceed with recipe. · Stuffing can be baked 6 hours ahead and chilled, uncovered, until cool, then loosely covered. Reheat, covered, in a 400°F oven until hot, about 30 minutes.

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