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Wild Mushroom and Spinach Stuffing


Wild Mushroom and Spinach Stuffing Recipe

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 lchopped 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
Directions:
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