6 tablespoons butter, melted, plus more for the baking dish
Kosher salt and black pepper
2 pounds mixed mushrooms, halved or quartered if large
12 shallots, halved or quartered if large
6 celery ribs, diced
2 cups low-sodium chicken broth
4 eggs, lightly beaten
½ cup heavy cream
Sat fat 11g
How to Make It
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.
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.
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.
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.
Make Ahead: Refrigerate the stuffing in the dish, unbaked, overnight. Bring to room temperature 30 minutes before baking.
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