Wild Mushroom and Spinach Stuffing

Ingredients

• 5 ounce bag baby spinach leaves 
• 2 cups celery chopped (4 to 5 stalks)
• 2 large eggs 
• 1 pound mushrooms wild fresh assorted stemmed cut into 1/2-inch dice ( 9 cups) (such as chanterelle, shiitake, and crimini)
• 2 tablespoons sage fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1 teaspoon coarsely ground pepper black
• 1 cup low-salt chicken broth ()
• 1 tablespoon olive oil 
• 1 pound onions chopped
• 0.3 cup parsley fresh italian chopped
• 1.5 teaspoons sea salt fine
• 0.8 cup butter unsalted divided ()

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Melt 1/4 cup butter with olive oil in heavylarge skillet over medium-high heat.
2. Adddiced wild mushrooms and sprinkle lightlywith salt and pepper. Sauté until mushroomsare tender and beginning to brown, about 8minutes.
3. Transfer mushrooms to large bowl.
4. Melt remaining 1/2 cup butter in sameskillet over medium heat.
5. Add onions andcelery. Sauté until vegetables are tender,about 12 minutes.
6. Add all herbs; sauté 1minute longer.
7. Add spinach and toss untiljust wilted, about 1 minute.
8. Add vegetablemixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool,cover, and chill.
9. Preheat oven to 350°F. Divide breadbetween 2 rimmed baking sheets.
10. Bakeuntil bread is crusty but not hard, reversingsheets after 5 minutes, 10 to 12 minutestotal.
11. Transfer to very large bowl and cool.
12. Butter 13x9x2-inch baking dish. Stirvegetable mixture into bread.
13. Whisk eggs,salt, and pepper in small bowl to blend well;whisk in 1 cup broth.
14. Add egg mixture tostuffing, tossing to combine evenly andadding more broth by 1/4 cupfuls if dry.
15. Transfer stuffing to prepared dish.
16. Bake stuffing uncovered until cookedthrough and brown and crusty on top, 50 to60 minutes.
17. Let stand 10 minutes.