INGREDIENTS

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 fresh tarragon, chopped
2 tablespoons parsley
1⁄3 cup toasted hazelnuts, coarsely chopped
1 tablespoon fresh orange zest, minced
1⁄2 teaspoon freshly ground black pepper
3 cups turkey or chicken stock, heated

DIRECTIONS

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F.

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 golden brown.