1 large (1 lb, 5 oz) challah, torn into bite-sized bits
1 large onion, diced
3 1/2 oz roasted, peeled chestnuts*, diced
2 oz oyster mushrooms, chopped
2 oz shiitake mushrooms, chopped
8 oz crimini mushrooms, chopped
1 lb celery, diced
1/2 cup chicken or turkey stock
2 tablespoons olive or canola oil
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon celery seed
1 tablespoon minced Italian parsley
freshly ground pepper
In a large pan, saute celery and mushrooms in olive oil over very low heat until the celery is soft translucent. Do not brown. Meanwhile, fry the onion in onion in a large saucepan until blackened. Cool slightly. Add to bread in the bowl and add the spices, chestnuts and herbs. Combine with egg and stock. Form medium-sized balls.
Refrigerate until ready to use, up to overnight. Place balls in the bottom of the roasting pan under the rack and around the turkey on the rack for the last 1/2 hour of roasting and cook until cooked through.
*I used the kind that comes in the resealable pouch.