Wild Mushroom and Spinach Stuffing

Wild Mushroom and Spinach Stuffing
Photo by Tim Morris

Ingredients

  • 3 cups onions
  • 1 teaspoon coarsely ground black pepper
  • 1 cup (or more) chicken stock or low-sodium chicken broth
  • ¾ cup (1 1/2 sticks) unsalted butter
  • ¼ cup fresh Italian parsley
  • 2 cups celery (4 to 5 stalks)
  • 1 ½ teaspoons fine sea salt
  • + 7 more ingredients
    • 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini)
    • 1 tablespoon olive oil
    • 2 tablespoons fresh thyme
    • 2 tablespoons fresh sage
    • 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
    • 2 large eggs
    • 1 5-ounce container or bag baby spinach leaves

Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl. Melt remaining 1/2 cup butter in same sk...

View full recipe at Epicurious

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