Ingredients: |
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, divided
1 tbsp olive oil
1 lb assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 c. chopped onions (about 1 pound)
2 c. chopped celery (4 to 5 stalks)
1/4 c. chopped fresh Italian parsley
2 tbsp chopped fresh sage
2 tbsp lchopped fresh thyme
1 5-oz container or bag baby spinach leaves
12 c. (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 tsp fine sea salt
1 tsp coarsely ground black pepper
1 c. (or more) low-salt chicken broth
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Directions: |
Directions:1. Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. 2. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
3. Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
4. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
5. Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
6. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes. |
This recipe for Wild Mushroom and Spinach Stuffing is from