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)
Procedure:
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.