Barb Foulke of Freddy Guys Hazelnuts shares her mom’s Thanksgiving recipe.

1 large loaf stale, whole wheat bread, cut into 1-inch pieces
1 cup celery, diced
2 Tablespoons onion, chopped
1⁄4 cup butter or rendered turkey fat
2 teaspoons poultry seasoning
1 1⁄2 teaspoons salt
1/8 teaspoon black pepper
3⁄4 cup cooled turkey broth (made from neck and giblets) or chicken stock
1 cup toasted hazelnuts, chopped finely

Heat a large saucepan over medium high heat. Melt the butter in the pan, and then add the celery and onion and sauté until soft and yellow. Add the bread and seasonings and toss together until well mixed. Cool. Add the broth and mix well, then stir in the hazelnuts. Stuff lightly into a turkey cavity. Makes enough for a ten-pound bird.

To roast and skin hazelnuts:
Pour the nuts into a pie plate in a single layer. Bake in a 350-degree preheated oven for 15 minutes, until the papery skins begin to crack and a buttery aroma lures you. Allow the nuts to cool completely. Scoop up approximately 1⁄4 cup of the roasted nuts into your hands and rub together between your palms over a bowl to shed the papery skins.

By Sadie Newton

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