Mushroom Stuffing (Egg)

Sautéed mushrooms give this classic bread stuffing a savory flavor and pleasing texture. Use any combination of mushrooms you like, such as Portobello, Shiitake, Cremini, or button.  To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 350°F (180°C) oven for about 30 minutes.

4 Tbsp. butter
2 large onions, cut into ¾" dice
6 ribs celery, sliced crosswise ¼" thick
coarse sea salt
black pepper, freshly cracked
1½ lb assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 lb total), cut into 1" cubes (about 16 cups) and dried
1 (14.5 oz) can chicken or vegetable broth
1 cup fresh parsley, coarsely chopped
3 large eggs, lightly beaten

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter an 8” square (or other shallow 2-qt) baking dish for extra stuffing.

Heat butter in a large skillet over medium heat; add onions, celery, 1½ tsp. salt and ¼ tsp. pepper. Cook, tossing often, until beginning to brown, about 12-15 minutes.

Add mushrooms. Cover; cook until they release liquid, 5-7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10-12 minutes more. Transfer to a large bowl; let cool completely.

Add bread, broth, parsley and ¾ cup water to bowl; toss well. Season with salt and pepper; mix in eggs.

Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish and cover with buttered foil. Refrigerate until ready to cook.

During last 20 minutes of turkey roasting time, put covered dish in oven.

Bake 25 minutes. Remove foil; bake until golden, 20-25 minutes.

Makes 8 servings.

Cook's Notes:  If you are not planning on stuffing the turkey, place all the stuffing in a buttered 9x13" (or other shallow 4 qt) baking dish and bake as instructed above.