Mushroom Stuffing

Name: Mushroom Stuffing
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 oz. dried morels; 2 (1-lb.) loaves country bread, crusts removed; 8 tbsp. butter; 2 medium yellow onions, peeled and diced; 4 ribs celery, finely chopped; 3 cups coarsely chopped assorted fresh mushrooms; 1 cup chicken stock; 3 eggs, beaten; 1 ⁄ 4 cup finely chopped fresh flat-leaf parsley; 2 tsp. finely chopped fresh tarragon; 1 tsp. finely chopped fresh sage; 1 ⁄ 4 cup finely chopped celery leaves; Salt and freshly ground black pepper; Pinch freshly grated nutmeg

Serves
serves 6

This stuffing, adapted from Jack Czarnecki's, Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.

Ingredients

¹⁄₂ oz. dried morels
2 (1-lb.) loaves country bread, crusts removed
8 tbsp. butter
2 medium yellow onions, peeled and diced
4 ribs celery, finely chopped
3 cups coarsely chopped assorted fresh mushrooms
1 cup chicken stock
3 eggs, beaten
¹⁄₄ cup finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh tarragon
1 tsp. finely chopped fresh sage
¹⁄₄ cup finely chopped celery leaves
Salt and freshly ground black pepper
Pinch freshly grated nutmeg

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Instructions

Step 1

Preheat oven to 300°. Rinse morels, then place in a small bowl. Cover with 2 cups hot water and set aside for 20 minutes. Drain morels, straining and reserving soaking liquid. Chop morels and set aside. Tear bread into large pieces, place on a cookie sheet, and dry in oven for 15 minutes. Set aside.

Step 2

Melt butter in a large skillet over medium-low heat. Add onions and celery, stirring occasionally, until onions are soft, about 30 minutes. Add morels, fresh mushrooms, 1 cup reserved soaking liquid and stock. Cook until mixture is almost dry, approximately another 30 minutes. Set aside to cool.

Step 3

Raise oven heat to 350°. Combine bread, eggs, parsley, tarragon, sage, and celery leaves in a large bowl and mix well. Stir in cooled mushroom mixture and season with salt, pepper, and nutmeg. Transfer to a greased 9'' × 12'' baking dish and bake uncovered until top browns, about 35 minutes. Serve warm.

Preheat oven to 300°. Rinse morels, then place in a small bowl. Cover with 2 cups hot water and set aside for 20 minutes. Drain morels, straining and reserving soaking liquid. Chop morels and set aside. Tear bread into large pieces, place on a cookie sheet, and dry in oven for 15 minutes. Set aside.
Melt butter in a large skillet over medium-low heat. Add onions and celery, stirring occasionally, until onions are soft, about 30 minutes. Add morels, fresh mushrooms, 1 cup reserved soaking liquid and stock. Cook until mixture is almost dry, approximately another 30 minutes. Set aside to cool.
Raise oven heat to 350°. Combine bread, eggs, parsley, tarragon, sage, and celery leaves in a large bowl and mix well. Stir in cooled mushroom mixture and season with salt, pepper, and nutmeg. Transfer to a greased 9'' × 12'' baking dish and bake uncovered until top browns, about 35 minutes. Serve warm.