- 6-8 c. bread pieces (rolls or homemade bread are best)
- 2-3 c. chopped morel mushrooms
- 1 small onion, chopped
- 1 tsp. sage
- ¾ c. chopped celery
- 2 eggs, beaten
- 1 Tbsp. butter
- 1½-2 c. salted chicken broth
- Salt and pepper to taste
Set the bread out overnight to dry. Saute the onion, celery, and mushrooms in the butter. Add the sage, and salt and pepper to taste. Combine with the bread.
Mix cooled broth and eggs in another bowl. Pour over bread mixture and stir until it becomes soupy in the bottom. Spoon into a greased 2-quart casserole dish and cover, baking 1 hour at 350F.
Remove the lid the last 15 minutes so the top becomes crunchy.