A glimpse into my Thanksgiving dinner contribution. Got this amazing Lemon Barley Stuffing with Shiitakes, Hazelnuts and Chive Butter recipe from the New York Times. It was my first time making stuffing and using/eating chives. The end result was delicious, very hearty and the Hazelnuts gave it a delightful crunch! My grocery store did not sell Shiitake Mushrooms so I substituted them with Portabella and Baby Bella Mushrooms.
I would like to cook this again, if only it did not take more than one hour to make. Maybe if I had a sous chef to shell the nuts and chop the vegetables it wouldn't be so bad.