Hazelnut, Sage, and Mushroom Stuffing

yield: Makes 8 servings

8 cups 1/2-inch cubes of firm bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 stick unsalted butter, divided
1 1/2 pounds mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
2-4 cups stock
3 large eggs, lightly beaten

Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish. Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.) Bread cubes and hazelnuts can be toasted 2 days ahead and kept in sealed bags at room temperature.

Meanwhile, cook shallots in 1/2 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl.

Add hazelnuts and parsley and toss.

Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.

Bake, loosely covered with foil, in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

(Stuffing, without hazelnuts and stock-and-egg mixture, can be assembled (but not baked), 1 day ahead and chilled, covered. Stir in nuts and stock mixture, then proceed with recipe. Stuffing can be baked 6 hours ahead and chilled, uncovered, until cool, then loosely covered. Reheat, covered, in a 400°F oven until hot, about 30 minutes.)