Set the bread out overnight to dry. Saute the onion, celery, and mushrooms in the butter. Add the sage, and salt and pepper to taste. Combine with the bread.
Mix cooled broth and eggs in another bowl. Pour over bread mixture and stir until it becomes soupy in the bottom. Spoon into a greased 2-quart casserole dish and cover, baking 1 hour at 350F.
Remove the lid the last 15 minutes so the top becomes crunchy.
This recipe provides a great morel stuffing to go with your main turkey dish.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.