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Spinach and Wild Mushroom Stuffing
Spinach and Wild Mushroom Stuffing
(Ripieno con Spinaci e Funghi Selvatici)
 
 
Ingredients:

3/4 cup (1 and 1/2 sticks) unsalted butter, divided
1 tablespoon extra virgin olive oil
1 pound assorted fresh wild mushrooms (ex. 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
One 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old plain rustique or ciabatta bread with crust (about 1 and 1/4 pounds)
2 large eggs
1 and 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) chicken broth 

Directions:

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.

Saute until mushrooms are tender and beginning to brown, about 8 minutes.

Transfer mushrooms to large bowl.

Melt remaining 1/2 cup butter in same skillet over medium heat.

Add onions and celery.

Saute until vegetables are tender, about 12 minutes.

Add all herbs; saute 1 minute longer.

Add spinach and toss until just wilted, about 1 minute.

Add vegetable mixture to bowl with mushrooms.

Preheat oven to 350F.

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 13 x 9 x 2-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.

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

Let stand 10 minutes. Makes 8 to 10 servings.

That's it!
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