Wild Mushroom and Spinach Stuffing
A savory and elegant stuffing featuring wild mushrooms, fresh spinach, and aromatic herbs folded into crusty bread cubes. This sophisticated side dish combines chanterelle, shiitake, and crimini mushrooms with classic stuffing ingredients for a rich, flavorful complement to any meal.
Ingredients
- •¾ cup unsalted butter
- •1 tablespoon olive oil
- •1 pound assorted fresh wild mushrooms
- •3 cups chopped onions
- •2 cups chopped celery
- •¼ cup fresh Italian parsley
- •2 tablespoons fresh sage
- •2 tablespoons fresh thyme
- •5 ounce baby spinach leaves
- •12 cups pain rustique or ciabatta bread
- •2 large eggs
- •1½ teaspoons fine sea salt
- •1 teaspoon coarsely ground black pepper
- •1 cup low-salt chicken broth
Cooking Instructions
- 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.
8 min
- 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.
14 min
- 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.
12 min
- 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.
10 min
- 5.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
60 min
