Makes 30 servings
3 loaves brioche bread, one-inch dice
10 ribs celery, one-inch dice
3 whole white onions, one-inch dice
6 bunches sage, chopped
2 whole apples, diced
1 pound butter
2 quarts Matsutake (or other flavorful mushrooms), sliced
2 quarts chicken stock
1 pint milk
1 pint cream
5 whole eggs
Salt, freshly ground black pepper, and nutmeg, to taste
Heat oven to 350 degrees.
In a large sauté pan, over low heat, melt butter until it starts to brown. Add onions, celery and mushrooms, cover and continue cooking on low until they are very soft. Set aside to cool enough to handle.
In a large bowl, and using your hands to mix, add bread, chicken stock, cream, milk, eggs and seasoning. Add onions, celery and mushrooms to the bowl, mix again.
Place contents of bowl into a baking dish and cover with foil. Bake for 45 minutes at 350 degrees. Remove cover and cook for another 15 minutes for a crisp top.