Serves 8 as a side dish
Roasting Oven Environment
- 1 tablespoon butter, softened
- 1 pound rustic bread cut into 1 inch cubes
- 6 tablespoons extra virgin olive oil, divided
- 1 teaspoon fennel seed
- 1 teaspoon dried orange peel
- 2 teaspoons Kosher salt, divided
- 1 large onion, medium dice
- 4 celery stalks with leaves, medium dice
- 1/2 pound mixed wild mushrooms, cleaned and quartered
- 1 bunch fresh sage, about 1/3 cup chopped
- 1 teaspoon chopped fresh tarragon
- 2 tablespoons parsley
- 1/3 cup coarsely chopped toasted hazelnuts
- 1 tablespoon minced fresh orange zest
- 1/2 teaspoon freshly ground black pepper
- 3 cups turkey or chicken stock, heated
Butter a 9×12 inch baking dish, set aside
In a large bowl, toss the bread, 3 tablespoons oil, fennel seed, dried orange peel and 1 teaspoon salt together. Spread into an even layer on a 1/2 sheet pan and place into oven. Bake until toasted and lightly browned about 2-3 minutes. Remove from the oven and place into the original bowl, set aside
Place the onion and celery with the remaining 3 tablespoons of oil in a medium sauté pan and place into oven. Cook for about 5 minutes or until the vegetables have softened. Add the mushrooms, sage, tarragon and parsley and continue to cook for another 5 minutes.
Add the vegetable mixture, hazelnuts, orange zest, remaining 1 teaspoon salt, pepper and stock to the bread. Stir to combine and pour into prepared dish, cover with foil.
Place into oven a cook for 20 minutes, then remove foil and continue to cook 5 more minutes, or until nicely browned.