Instructions: In large skillet, heat butter over medium heat. Add celery, mushrooms, onion, garlic, thyme and sage; cook, stirring frequently, until celery is tender.

Add chicken broth; heat to simmering. Remove from heat. Stir in bread cubes and hazelnuts. Cover and let stand 5 minutes. Spoon stuffing into greased 1 1/2 quart casserole.

Bake in preheated 350 degree oven for 30 minutes or until heated through and top is lightly browned.

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