Mushroom and Hazelnut Loaf

"This is another Jeremy Vincent recipe. This loaf is a perfect partner for roast turkey or chicken. The loaf can be prepared a day ahead and stored in the fridge. It is served as an alternative to stuffing, or cooked in a loaf tin, and served on the side. The loaf can also be used as a stuffing inside the bird, put into the cavity of a chicken or turkey, and cooked with the poultry. I have posted the recipe as printed from the Weekly Times."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
17
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 180°C.
  • Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
  • Add a teaspoon of thyme and the mushrooms.
  • Cook until the mushrooms are light brown.
  • Add the wine and cook until the liquid evaporates, then repeat with the stock.
  • Season with salt and pepper.
  • Place the mushrooms in a bowl.
  • Generously butter a 26cm loaf tin.
  • Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
  • Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
  • Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
  • Remove the foil and bake another 30 minutes, until golden.
  • Serve warm or at room temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes