Sourdough and Hazelnut Stuffing Recipe | Valerie Bertinelli | Food Network

Ingredients

• 6 tablespoons unsalted butter, plus more for the baking dish
• 10 cups cubed sourdough bread
• 1 cup hazelnuts
• Kosher salt and freshly ground black pepper
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2 teaspoons chopped fresh rosemary, plus a sprig for garnish
• 2/3 cup dried currants
• 2 cups chicken broth
• 1 large egg, beaten