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Ingredients

• 1 1/2 lb. flour, plus more for dusting
• 2 Tbs. baking powder
• 1 3/4 Tbs. sugar
• 3 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup lard or unsalted butter
• 1/2 cup minced fresh chives
  
• 1 1/2 cups buttermilk, plus more for brushing
  
• Celery salt for sprinkling
• 5 cups chicken stock
• 1/4 cup chestnuts, sliced and blanched
• 2 Tbs. turkey fat, reserved from browning bones and wings, or 2 Tbs. bacon fat or canola oil
  
• 1 1/2 cups diced Spanish onion
• 1 1/2 cups diced peeled parsnip
  
• 2 cups diced celery
• 2 Tbs. unsalted butter
• 8 oz. chanterelle or other wild mushrooms
  
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 2 eggs, whisked

Description

Get A Head Start On This Dish By Baking The Biscuits A Day In Advance. After Cutting Out The Biscuits, Reserve And Bake The Scraps Of Leftover Dough. They Will Be Processed Into Crumbs To Sprinkle On The Dressing Before Baking.

Williams-Sonoma