Page 271 - Turkey Book from Meathead

Don’t stu the bird. I explain why here. Either make Mungs or bake the stung in a shallow pan so there is more surface on top to get crunchy while underneath it remains chewy. It is like a savory bread pudding.
This recipe was inspired by a recipe from Meathead’s former student and teacher, David Rosengarten. He was a student in Meathead’s wine classes at Cornell, and he became his teacher when he became a famous chef, one of the first hosts of the FoodNetwork, and author of several cookbooks.
Makes. 12 stung muns
Takes. 30 minutes for prep, 45 minutes to cook
3 pounds Italian bread
6 eggs
8 ounces butter, salted or unsalted (2 sticks)
1 1/2 cups finely chopped celery
2 cups chopped onions
1 cup peeled and chopped apple
4 cups low sodium chicken stock or turkey stock 1 tablespoon dried thyme (2 tablespoons fresh chopped)
2 tablespoons dried crushed sage leaves (4 tablespoons fresh chopped)
1 cup dried cranberries
1 1/2 teaspoons Morton Coarse Kosher Salt
1 teaspoon ground black pepper