Ingredients

½ lb of bacon, diced

⅔ cup of whole hazelnuts

1 ½ cup celery, diced

½ an yellow or white onion, diced

5 cups fresh bread cubes

2 tsp poultry seasoning

½ cup chicken stock 

salt and pepper

Method

In a large pot, cook the diced bacon until browned on medium heat, stirring regularly. Add the hazelnuts and allow to toast in the bacon fat for about 1 minute. Add the onions and celery and cook and stir for 3 minutes until the vegetables soften. Add the poultry seasoning and cook for 1 more minute. Remove from heat. Fold in the bread cubes until well combined. Add half a cup of chicken stock**. The stuffing should be moist and stick together, but should not mush under the spoon. Grease a loaf pan or small casserole dish and pour the stuffing in. Pack lightly. Cover with foil and bake at 375 degrees for 30 minutes, removing the foil for the last 5 minutes. 

If using dried grocery store bread, you will probably need to double the amount of stock added. 

Serve with the wine slightly chilled- remove from fridge 30 minutes prior to serving. Be sure to click the link at the top of this page for my tasting note video!