Mushroom Hazelnut Stuffing

This stuffing is unusual, since it has no bread in it. However, the flavors of the sage, mushrooms and hazelnuts add so much kick to some of the less flavorful dishes at Thanksgiving dinner. I would also recommend it atop chicken.

Hazelnut stuffing
Aromatic and healthy!
Veggies, herbs and nuts!

Ingredients:

• 3 Tbsp coconut oil
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 cloves of garlic
• 1 small onion, chopped
  
• 1 lb mushrooms (button, cremini), sliced
  
• 3 Tbsp fresh chopped sage
• 3 Tbsp fresh chopped parsley
• 1 cup roasted, chopped hazelnuts
• 2 eggs, beaten
  

1. Heat one Tbsp coconut oil over medium-high heat. Add carrots, celery and onion and saute until the carrots are tender, about 5 minutes.
2. Add the garlic and saute until flavorful; about 2 minutes.
3. Remove the vegetables to a bowl and set aside.
4. In the same pan, heat another 1 Tbsp of coconut oil. Finely chop half of the mushrooms and add to the pan. Saute about 5 minutes, until most of the liquid is removed. Add to the vegetable bowl and set aside.
5. With the remaining coconut oil, saute the remaining mushrooms about 5 minutes, until the liquid is removed.
   
6. Add to the vegetable bowl. Add the herbs, eggs, and salt and pepper to taste.
7. Pour into a baking pan and bake at 375F for 20 minutes. Serve warm.

Recipe from Mariel Hemingway's book, Mariel's Kitchen.