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Spiced Mushroom & Winter Vegetable Stuffing: Date Added: 27 Jul 2011
Listed in: Holidays

1 medium onion, finely chopped
8 ounces mushrooms (one container), finely chopped
2 tablespoons butter, divided
1/2 cup chicken broth
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground cumin, divided
1/2 teaspoon ground coriander, divided
1 cup parsnips, coarsely grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toasted
1 cup bread crumbs, lightly toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Cooking Instructions

1. In a large saucepan over medium heat, melt 1 tablespoon butter.
2. Stir in onion and sauté for 5 minutes, until translucent.
3. Stir in remaining spices and let them cook for about 1 minute, until aroma is released.
4. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.
5. Remove from heat and stir in hazelnuts, bread crumbs and chicken broth; add salt and pepper.
6. Place in ceramic or glass casserole dish. Set oven temperature to 350°F. Place stuffing in oven for an hour and 15 minutes.


Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Spiced Mushroom & Winter Vegetable Stuffing
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