Mushroom Stuffing

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

Mushroom Stuffing Mushroom Stuffing
This stuffing, adapted from _Joe's Book of Mushroom Cookery_ (Atheneum, 1986), is best cooked separately, rather than inside the bird.
Yield: serves 6

Ingredients

  • 12 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
  • 14 cup finely chopped fresh flat-leaf parsley
  • 2 tsp. finely chopped fresh tarragon
  • 1 tsp. finely chopped fresh sage
  • 14 cup finely chopped celery leaves
  • Salt and freshly ground black pepper
  • Pinch freshly grated nutmeg

Instructions

  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.
  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.
  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.