Mushroom Stuffing

1. Preheat oven to 300 degrees. 2. Rinse morels, then place in a small bowl covered with two cups hot water and let sit for 20 minutes. 3. Drain morels, straining and reserving soaking liquid; chop and set aside. 4. Break bread into large pieces, place on a cookie sheet and dry in oven for 15 minutes; set aside. 5. Melt butter in a large skillet over medium low heat. Add onions and celery and cook stirring occasionally until soft. 6. Add morels, fresh mushrooms, 1 cup reserved liquid and stock and cook until mixture is almost dry, about 30 minutes; set aside. 7. Raise oven heat to 350 degrees. 8. Combine bread, eggs, parsley, tarragon, sage and celery leaves in a large bowl and mix well. 9. Stir in cooked mushroom mixture and season with salt, pepper and nutmeg. 10. Transfer to a greased 9 X 12 baking dish and bake uncovered until top browns about 35 minutes. Recipe by: Saveur Magazine - November 1997 Posted to recipelu-digest Volume 01 Number 168 by RecipeLu <recipelu@geocities.com> on Oct 26, 1997