Sourdough Hazelnut Stuffing (Turkey Side Dish)

Ingredients:

• 90 g unsalted butter + extra for greasing the pan
• 10 cups sourdough bread, diced
• 1 cup hazelnuts
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 2 tsp chopped fresh rosemary + sprig for serving
• 2/3 cup dark raisins (currants)
• 2 cups chicken broth
• 1 large egg, beaten

Preparation:

1. Preheat oven to 160°C and grease a 3-litre glass or ceramic baking dish with butter.
2. Place the bread cubes in a single layer on a large rimmed baking sheet. Bake until slightly dry, about 30 minutes. Transfer to a large bowl.
3. Increase oven temperature to 200°C.
4. In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring frequently, until fragrant, about 4 minutes.
5. Place the hazelnuts on a clean kitchen towel and gently but firmly rub the nuts to remove some of the brown skin (it's okay if some skin remains). Coarsely chop the nuts.
6. Add the remaining 5 teaspoons of butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary, and 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
7. Add the raisins and cook, stirring occasionally, until they plump up, about 1 minute. Remove from heat and let cool slightly.
8. Add the hazelnuts and vegetables to the bread mixture and stir. In a separate bowl, combine the chicken broth with the egg, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Pour into the bread mixture and stir well.
9. Spread the filling in the prepared pan and bake until heated through and golden brown, 35-45 minutes. Garnish with a sprig of rosemary and serve.