Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, divided

1 tablespoon olive oil

1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)

3 cups chopped onions (about 1 pound)

2 cups chopped celery (4 to 5 stalks)

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh thyme

1 5-ounce container or bag baby spinach leaves

12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)

2 large eggs

1 1/2 teaspoons fine sea salt

1 teaspoon coarsely ground black pepper

1 cup (or more) low-salt chicken broth

Description

Use A Mix Of The Best Wild Mushrooms Available. They Elevate The Stuffing From Simple To Sensational.

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