David Meredith
Hands-On Time
45 Mins
Total Time
2 Hours 30 Mins
Serves 8

How to Make It

Step 1

Heat oven to 425° F. Toss the bread with 3 tablespoons of the oil, 3 tablespoons of the butter, and ½ teaspoon each salt and pepper. Spread out on a rimmed baking sheet. Bake, tossing once, until dry and golden, 15 to 
 20 minutes; transfer to a large bowl.

Step 2

Meanwhile, toss the mushrooms, shallots, and celery with the remaining 3 tablespoons each 
 of oil and butter and season with 2 teaspoons salt and 1 teaspoon pepper. Spread on 2 large rimmed baking sheets and roast, tossing halfway through, until tender and browned in spots, 25 to 30 minutes. Transfer to the same bowl as the bread.

Step 3

Whisk the broth with the eggs and cream in a medium bowl. Add to the bowl. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes.

Step 4

Transfer the stuffing to a buttered 9-by-13-inch baking dish. Cover with foil. Bake until heated through, 30 minutes. Uncover and bake until the top is browned and crisp, 30 minutes more. Serve.

Chef's Notes

Make Ahead: Refrigerate the stuffing in the dish, unbaked, overnight. Bring to room temperature 30 minutes before baking.

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