The Chef
Dan Barber Blue Hill

Servings
Serves 8

Ingredients
11⁄2 sticks butter
4 small shallots, finely chopped
3 cloves garlic, minced
1 cup chopped onion
3 teaspoons fresh thyme leaves
1 pound portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into 1/2-inch chunks
1⁄2 cup white wine
1 cup chicken stock
Sea salt and freshly ground white pepper
8 cups cubed, dried brioche, crusts removed (country bread can be substituted)
1⁄4 cup chopped parsley leaves
3 sage leaves, chopped
3⁄4 cup hazelnuts, halved and lightly toasted
3 extra-large eggs, beaten
2 cups heavy cream
1 teaspoon hazelnut oil (optional)

Cooking Instructions
Preheat oven to 350 degrees.

Melt 10 tablespoons butter in a large skillet, add shallots, garlic, and onion, and sweat until translucent. Add 1 teaspoon 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 9-by-13-inch baking pan or 3-quart casserole.

Put bread, parsley, sage, hazelnuts, remaining thyme, and mushroom mixture in a large bowl. Stir in eggs, cream, and hazelnut oil until combined, and season with 1 teaspoon salt and 1⁄2 teaspoon pepper. Spread the stuffing in the casserole, then cover with foil and bake 45 minutes. Remove foil, and bake another 30 minutes, until golden.