Mushroom Stuffing | Saveur

Name: Mushroom Stuffing | Saveur
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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This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.

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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 <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">chicken stock</a>
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