Mushroom Stuffing

Ingredients

• 4 tablespoons butter, plus more for baking dish
• 2 large onions, diced
• 6 stalks celery, sliced crosswise 1/4 inch thick
• Coarse salt and ground pepper
• 1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
• 2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
• 1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
• 1 cup coarsely chopped fresh parsley
• 3 large eggs, lightly beaten

Instructions

1. Preheat oven to 400 degrees. Butter a 9x13 (or other 4-quart) baking dish.

2. Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.

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

4. Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.

5. Cover & bake 25 minutes. Remove foil; bake until golden, another 20 to 25 minutes.