Ingredients
Makes 10 cups
- 7 tablespoons unsalted butter, plus more for dish and baking
- 1 loaf rustic white bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
- 1 celery root, (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 celery stalks, thinly sliced on the diagonal
- 2 medium onions, halved lengthwise and thinly sliced in half-moons
- 2 cloves garlic, finely chopped
- 1/2 cup extra-dry vermouth
- 1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoon poultry seasoning, (such as Bell's)
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 1/2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 3 to 4 large eggs, lightly beaten
Description
Recipe From 'Martha Stewart Living,' November 2006
Martha Stewart
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