Hazelnut and Whole-Wheat Stuffing With Cranberries | Oregonian Recipes

Ingredients

• 1 1-pound loaf or 10 slices artisan-style whole-wheat bread, fresh or day-old
• 2 tablespoons brandy or water
• 1/2 cup dried cranberries
• 10 tablespoons unsalted butter, softened (divided)
• 1 cup minced shallots
• 1 cup roughly chopped toasted and skinned hazelnuts (see note)
• 1 tablespoon finely chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon ground nutmeg
• 1 1/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups Fortified Chicken Stock (see accompanying recipe; divided)
• 2 eggs