Name: Wild Mushroom and Spinach Stuffing
Yield: Makes 8 to 10 servings
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

Wild Mushroom and Spinach StuffingTim Morris

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.

Recipe information

Yield
Makes 8 to 10 servings

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

Preparation

Step 1
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.
Step 2
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Step 3
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Step 4
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Step 5
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

TagsStuffing Mushroom Vegetable Celery Onion Root Vegetable Spinach Leafy Greens Parsley Herbs & Spices Side Dinner Nut Free Vegetarian Make Ahead Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

Recipe notes