Kasha, Mushroom, and Hazelnut Stuffing

Heat oven to 350°.

Toast hazelnuts in shallow baking pan 15 minutes. Transfer nuts to coarse sieve; rub around, using cloth to protect your hand, until the skins have come off. Chop coarsely; set aside.

Combine kasha and egg in large heavy saucepan; stir until kasha is completely coated with egg. Heat over medium-high heat, stirring constantly, until mixture is dry, about 3 min. Stir in boiling stock, 2 tablespoons of the butter, and salt and pepper; reduce heat to medium-low. Cook, covered, until all moisture is absorbed, about 20 min. Remove from heat; fluff kasha with fork. Reserve.

Heat remaining 6 tablespoons butter in large heavy skillet over medium heat. When foam subsides, add scallions; sauté until soft, stirring frequently, about 5 minutes. Stir in mushrooms; increase heat to medium-high. Sauté, stirring frequently, until mushrooms begin to brown slightly on edges, about 5 minutes. Remove from heat; stir in ham, hazelnuts, and parsley.

Combine mushroom mixture and reserved kasha in large bowl. Taste for seasoning; adjust if necessary. Let cool to room temperature before using.