- 8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
- 1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
- 1 1/2 sticks unsalted butter, divided
- 1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
- 1 1/2 cups finely chopped celery (from 3 ribs)
- 2 teaspoons chopped thyme
- 2 teaspoons finely chopped sage
- 1/2 cup dry white wine
- 2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
- 1/2 cup finely chopped flat-leaf parsley
- 4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
- 3 large eggs, lightly beaten
- Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)
- Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
- Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
- Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
- Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
- Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.