Mushroom Stuffing

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.

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, lightly 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

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.

This recipe was first published in Saveur in Issue #22