- butter, plus butter for baking - 4 items. spoons
- large bulbs, chopped - 2 pieces
- stalks of celery, chopped - 6 pieces
- salt and ground pepper - 5.75 teaspoons
- Assorted mushrooms, sliced - 650 Grams
- bread, sliced and dried - 450 Grams
- chicken or vegetable broth - 650 Milliliters
- chopped fresh parsley - 1 cup
- big eggs - 3 pieces
Preheat the oven to 200 degrees. Lubricate the baking dish with oil. Heat the oil in a large frying pan over medium heat, add onion, celery, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Cook, stirring frequently until onions and celery begin to brown, from 12 to 15 minutes. Add the mushrooms. Cover and cook until mushrooms are allowed to drain, for 5 to 7 minutes. Remove the lid and cook until the liquid evaporates, 10 to 12 minutes. Put into a large bowl and allow to cool completely. Add bread, broth, parsley and 3/4 cup of water in a bowl, stir. Season with salt and pepper, add eggs. Prepare a turkey and fill with sauce. Put in a form and cover with foil. Bake for 25 minutes. Remove the foil and bake until golden brown, from 20 to 25 minutes.
Servings: 8