- 1/3 cup of hazelnuts
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 jalapeno chilies, seeds and membranes removed, minced
- 3 tablespoons fresh thyme, stems removed
- 1 1/2 apples, peeled, cored and diced
- 1/3 cup Calvados (a French apple brandy, or Apple Jack (its American cousin)--or any brandy)
- 1 egg
- 6 cups (approx. 1/2 loaf) day-old multi-grain bread, crumbled into small pieces. If possible, spread slices out on a counter for a few hours to dry out
- 1/4 teaspoon cinnamon
- 1 cup Italian parsley (leaves only), chopped
- 1 cup chicken stock
- 1/2 teaspoon fresh ground black pepper
- In a preheated oven at 325 degrees, toast hazelnuts on a cookie sheet for 10 minutes. Let cool, then pinch off loose skins. Chop nuts coarsely.
- In a large saute pan over medium high heat, add butter and saute onions, garlic and chilies for 10 minutes, or until golden. Add thyme, apples and Calvados. Stir with a wooden spoon. After Calvados has heated up, flambe by lighting a match to it. Stand back and let flame burn itself out. (If necessary, extinguish flame by putting a lid on it.) Saute for 5 more minutes.
- In a small bowl, beat egg.
- In a large bowl add bread, beaten egg, cinnamon, Italian parsley, chicken stock, pepper and toasted hazelnuts. Toss thoroughly.
- Empty contents of saute pan into bowl and toss thoroughly with bread mixture.
- Stuff stuffing in turkey cavity and cook with bird. Bake any leftover stuffing in a baking dish for 30 minutes at 350 degrees.
Le Secret: The more character the bread has, the more character the stuffing will have.
The Adventure Club: Pour yourself a glass of Calvados while you prepare the stuffing. (Who cares if it's 11 a.m.? — it's a national holiday.)