Wild Mushroom and Spinach Stuffing

Ingredients for Wild Mushroom and Spinach Stuffing

• 170g (1 1/2 sticks) unsalted butter, divided

• 1 matsked olivolja

• 450g assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 1450g )

• 475g chopped onions (about 450g )

• 200g chopped celery (4 to 5 stalks)

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh thyme

• 1 140g container or bag baby spinach leaves

• 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 575g)

• 2 large eggs

• 1 1/2 teaspoons fine sea salt

• 1 teaspoon coarsely ground black pepper

• 240ml (or more) low-salt chicken broth

Melt 60ml 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 110g 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.

Preheat oven to 177°C. 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.

Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 240ml broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 60ml fuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

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