Ingredients
1 cup Orzo
1 lb. Chanterelle Mushrooms
Medium yellow onion, coarsely chopped
2c. chopped celery
6c. Cubed, dried bread
1/2 c chopped fresh italian flat leaf parsley
10-12 leaves fresh sage
turkey (organ) broth
4T Olive Oil
Preparation
Cut and cube bread the night before. Set out on trays to dry overnight.
The next morning: Start pasta water. Clean and chop chanterelles. Cook orzo until al dente. Toss with
