Ramp Stuffing

• 6 cups good white bread, cubed and stale
• 2/3 cup celery, finely diced
• 1/3 cup yellow onion, minced
• 12 ramps, rinsed and minced, green and white parts
• 1 stick of unsalted butter, melted
• 1 tablespoon chives, minced
• 2 teaspoons summer savory, minced
• 2 large eggs
• kosher salt and fresh ground black pepper
• 2 cups turkey or chicken stock, preferably home made

1. Preheat the oven to 350 degrees. Place all the bread cubes, celery, onion and ramps into a large mixing bowl. Pour the butter over the top and mix. Season with a healthy pinch or two of salt and a good amount of fresh ground black pepper. Add the eggs and mix until the bread is coated and you see no egg. Add the herbs, mix and then add the stock a half cup at a time and stir. Keep adding stock until you get the consistency you like. ( If you want the bread to be chewy just moisten it if you want it to be custardy on the bottom with a crusty top make sure the bread is good and soaked but not oversaturated.) Grease a two quart casserole with butter, dump, and then spread the stuffing out evenly. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake another 15 to 20 minutes or until the it is golden brown and delicious. Serve immediately.

good white bread, celery, yellow onion, ramps, butter, chives, summer, eggs, kosher salt, turkey

Taken from food52.com/recipes/4270-ramp-stuffing (may not work)