====== Wild Mushroom Stuffing ======
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===== Ingredients =====
  * 1 loaf sourdough bread (1 pound), cut into 1/2-inch cubes (10 to 12 cups)
  * 6 tablespoons unsalted butter, divided, plus more for the baking dish and foil
  * 2 medium leeks, trimmed, halved lengthwise, and thinly sliced (about 2 cups)
  * 3 medium celery stalks, thinly sliced
  * 1 1/2 pounds mixed wild mushrooms, such as cremini, shiitake, and oyster, trimmed and thinly sliced (about 12 cups)
  * 1/4 cup finely chopped fresh sage leaves
  * 2 tablespoons fresh thyme leaves, plus more for serving
  * 1/2 teaspoon freshly ground black pepper
  * 1 1/2 teaspoons kosher salt, divided
  * 1/4 cup finely chopped fresh parsley leaves and tender stems
  * 2 1/2 cups low-sodium vegetable or chicken broth
  * 3 large eggs
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===== Info =====
  * **Prep:** 40
  * **Cook:** 1-1.5 hours
  * **Serves:** 8-10
  * [[https://www.thekitchn.com/mushroom-stuffing-recipe-261115|Source]]


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===== Directions =====
  - Heat the oven and prepare the baking dish. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Meanwhile, coat a 9x13-inch or other 3-quart baking dish with butter and set aside.
  - Toast the bread dry. Divide the bread cubes between 2 rimmed baking sheets and spread into a single layer. Toast until the bread is completely dry, 10 to 12 minutes. Set aside to cool.
  - Cook the leek and celery until tender. Melt 4 tablespoons of the butter in a 12-inch high-sided skillet over medium heat. Add the leek and celery and cook, stirring occasionally, until beginning to soften, 6 to 7 minutes.
  - Add the mushrooms and herbs. Increase the heat to medium-high. Add the mushrooms, sage, thyme, black pepper, and 1 1/4 teaspoons of the salt. Cook until the mushrooms are golden-brown, tender, and any liquid released is almost evaporated, 15 to 18 minutes.
  - Mix the bread with the mushroom mixture. Transfer the mushroom mixture to a very large bowl. Add the bread cubes and parsley, and toss to combine.
  - Whisk the eggs and broth, and mix in. Place the broth, eggs, and remaining 1/4 teaspoon salt in a medium bowl or large liquid measuring cup and whisk to combine. Pour over bread and mushroom mixture and use your hands or a large spoon to gently toss until all the bread is evenly moistened.
  - Transfer to the baking dish and top with butter. Transfer to prepared baking dish and spread into an even layer. Cut the remaining 2 tablespoons of butter into small pieces and dot the top of the stuffing with the butter.
  - Cover and bake. Cover the baking dish tightly with a lightly buttered piece of aluminum foil. Bake until warmed through and slightly puffed, 20 to 25 minutes.
  - Uncover and bake at 425°F until crispy. Increase the oven temperature to 425°F. Uncover and bake until the top is golden-brown and crisp, 20 to 25 minutes more. Sprinkle with more thyme leaves before serving.

{{tag>bread leek celery mushrooms sage thyme stock eggs}}
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