Ingredients
Ingredients
1 stick unsalted butter
2 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice (package)
carrots ( approx. 1/2 of celery amount) diced
Mushrooms
2 large challahs
2 tsp sage. thyme,& celery salt, pepper
3-6 cups Homemade Chicken Stock,
2 teaspoons salt and pepper
4 teaspoons freshly ground black pepper
2 cups mushrooms
4 eggs
Preparation
Preparation Rip apatr, or cut bread in 1" cubes t bread/challah and toast in oven until hard but not burnt (@350 for about 10 mins)
- Melt butter in a large skillet. Add onions cook till translucent. then add carrots and celery, cook 3-4 minutes then add mushrooms over medium heat about 10 minutes. Add sage,thyme stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.salt and pepper.
- Beat eggs, in large bowl Transfer in onion mixture. Add challah and all remaining ingredients, including the remaining stock; mix to combine. bake at 350 or stuff in turkey.
