Mushroom Stuffing
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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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Oven
- Stove
- Baking sheet
- Skillet
- Mixing bowl
- Baking dish
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
- freshly ground black pepper
- Pinch freshly grated nutmeg
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