Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms
- 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)
- 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.