2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Wild Mushrooms, chopped
1 Yellow Onion, diced
1 bunch Kale, chopped
1 medium Celery Root, diced
½ cup Pancetta, diced
½ cup Sherry
½ cup Chicken or Turkey Stock
1 pint Mascarpone
3 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
1 Tbs. Sage, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper
Truffle Oil (optional)

Heat butter and olive oil in a wide bottomed pot over medium high heat. Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all. Add onions and cook for 3-4 minutes. Add garlic and celery root, cook for 1 minute. Add sherry and cook until almost gone, about 30-45 seconds. Add stock and reduce by half. Remove from heat. Add thyme, sage, and kale. Adjust seasoning with salt and pepper and pour into a large bowl. Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper. Add bread to mushrooms and mix thoroughly. Add egg mixture and half of the cheese. Toss together and place into a baking dish. Sprinkle remaining cheese on top. Bake until golden brown, about 20-30 minutes. Enjoy!