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| Tuesday, October 20, 2009 |
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Wild Mushroom and Spinach Stuffing
By Article @ 1:52 AM :: 14 Views :: Thanksgiving, Side Dish
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3/4 c. (1 1/2 sticks) unsalted butter
1 T. Olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 c. chopped onions (about 1 lb.)
2 c. chopped celery (4-5 stalks)
1/4 c. chopped fresh Italian parsley
2 T. chopped fresh sage
2 T. chopped fresh thyme
5 oz. baby spinach leaves
12 c. (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4lbs.)
2 large eggs
1 1/2 t. fine sea salt
1 t. coarsely ground black pepper
1 c. (or more) low-salt chicken broth
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. DO AHEAD - Can be made 1 day ahead. Cool, cover and chill.
Preheat oven to 350 degrees F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty, but not hard, reversing sheets after 5 minutes, 10-12 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 1 cup of 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, 50-60 minutes. Let stand 10 minutes.
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