Chestnut and Chanterelle Dressing with Chive Biscuits

Ingredients

• Celery salt, for sprinkling
• 1 ½ cups buttermilk, plus more for brushing
• ½ cup fresh minced chives
• 1 cup lard or unsalted butter
• ½ teaspoon baking soda
• 3 teaspoons kosher salt
• 1 ¾ tablespoons sugar
• + 16 more ingredients
• • 2 tablespoons baking powder
  • 1 ½ pounds flour, plus more for dusting
  • 2 eggs, whisked
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • ¼ cup chopped fresh flat-leaf parsley
  • 8 ounces chanterelle or other wild mushrooms
  • 2 tablespoons butter
  • 2 cups peeled and diced celery
  • 1 ½ cups diced parsnip
  • 1 ½ cups diced Spanish onion
  • 2 tablespoons turkey fat, reserved from browning bones and wings
  • ¼ cup chestnuts, sliced and blanched
  • 5 cups chicken stock
  • 12 Chive Biscuits, cut into 1 ½-inch cubes, plus toasted scraps, recipe follows

Cook's Note: If turkey fat is not available, substitute with bacon fat or canola oil.Position a rack in the lower third of the oven and preheat to 250 degrees F. If using convection, preheat to 225 degrees F and set the rack in the middle of the oven.Spread the Chive Biscuit cubes out on a baking...

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