Enough For A 20 to 25 Pound Turkey
6 Cups Brioche, Cut into ½ Cubes
6 Challah Bread or Pane Di Me, Cut into ½ Cubes
8 Tablespoons Unsalted Butter
6 Large Garlic Cloves, Minced
½ Cup Finely Chopped Shallots
1 Cup Finely Chopped Onion
1 Cup Finely Chopped Celery
4 Lbs. Mix Fresh Wild Mushrooms Such as Chanterelle, Cremini, Oyster, Baby Bella, Cleaned, Trimmed and Sliced
1 Ounce Dried Porcini Mushrooms, Reconstituted in 1 Cup Water, Drained, Finely Chopped, Liquid Reserved
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Cup Finely Chopped Flat Leaf Parsley
2 Cups Roasted Chestnuts, Coarsely Chopped
8 Large Eggs
1 Cup Heavy Cream
1 Cup Homemade Chicken Stock or Canned Low Sodium Chicken Broth
½ Cup of the Reserved Porcini Liquid, Strained Through Cheesecloth to Remove Sand
1 Tablespoon Dried Rubbed Sage
Preheat oven to 225°F.
Divide the bread cubes between two rimmed half-sheet pans in 1 layer on each pan. Bake for 20 minutes, stirring the cubes half way through the baking time. Turn oven off and allow bread cubes to dry in oven for at least an hour. Remove from oven and place in a large bowl. At this point you can cover the bread cubes in the bowl with foil. The bread cubes can sit overnight on the counter.
Melt the butter over medium high heat and in a large heavy skillet, sauté the garlic, shallots, onion and celery, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add mushrooms, salt, and pepper and cook until liquid mushrooms give off has almost evaporated, about 15 minutes. Add parsley and chestnuts and cook, stirring about 2 minutes. Remove from heat and cool slightly.
Whisk together, eggs, chicken stock, reserved porcini liquid, cream and sage in a large bowl. Stir in mushrooms and bread cubes until coated with the liquid. Gently fold the ingredients together. Cool completely and refrigerate overnight.