Mushroom Stuffing

  • 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.


  • 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


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.

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