Recipe - Hazelnut Stuffing

5 tablespoon Butter
1 cup Chopped celery
1 cup Sliced mushrooms; (optional)
One half cup Chopped onion
2 Cloves garlic; minced
1 teaspoon Dried thyme
One half teaspoon Rubbed sage
One half cup Chicken broth; to Three fourths cup
5 cup Diced dayold bread
1 One half cup Chopped toasted hazelnuts

I formatted these recipes from the Holiday 1997 edition of "Colonial Homes"
magazine. Portland Lisa

In large skillet, heat butter over medium heat. Add celery, mushrooms,
onion, garlic, thyme and sage; cook, stirring frequently, until celery is
tender.

Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes
and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1
One half quart casserole.

Bake in preheated 350 degree oven for 30 minutes or until heated through
and top is lightly browned.

Recipe by: Bailiwick Inn

Posted to MCRecipe Digest V1 #926 by LBotsko@aol.com on Nov 27, 1997