Savory Stuffing
(8-10 servings)

20 oz. Italian white bread (roughly 2 pieces, cut into cubes)
4 stalks celery
1 head celery root
4 shallots
4 garlic cloves, large
1 pt cooked black trumpet mushrooms (can use another mushroom like crimini as a substitute)
2 tbsp minced savory
1 tsp minced thyme
1/4 chopped parsley
3 large eggs, beaten
2 cups chicken stock, duck fat
3/4 foie gras scraps (if available)

Quickly saute the bread in duck fat until lightly colored. Season with salt and pepper. Take out bread and put in a bowl. In the same pan you roasted bread in; add garlic, shallots, celery root, celery, thyme, savory and foie gras if you have it. Add stock to finish cooking. Mix toasted bread together with rest of the ingredients. When mixture is cool add the eggs, rectify seasoning and add chopped parsley. Place mixture in hotel pans and bake in oven. Once they are cooked, moist and nicely colored on top, cut out cylinders of stuffing with ring cutters. When reheating, put a pat of butter on the top and a little stock to make sure stuffing is moist.