1loafcountry white sandwich bread Cubed. About 12-14 cups
8tablespoonsbutter plus more for baking dish
1large leeksfinely chopped
3celery sticks finely diced
1 ½tablespoonsfresh sage minced
1 ½tablespoonsfresh thyme minced
1 ½tablespoonsfresh rosemaryminced
3/4cupfresh parsley minced
1lbsmushroomschopped. I used a combination of crimini, shiitaki and oyster mushrooms
2.5cupslow sodium turkey or chicken stockuse vegetable stock for vegetarian
fresh ground pepper
Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.
Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.
Add the sliced mushrooms to a dry nonstick skillet over medium high heat. Sauté for 5-10 minutes, until mushrooms have released their moisture and pan is dry. Remove from pan and set aside.
In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, leeks, and 2 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.
Add garlic, sage, rosemary, thyme, mushrooms and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Taste, add more salt if needed. Add to the bowl with the bread cubes, along with the chopped parsley.
Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is moistened.
Transfer to the baking dish,tightly wrap with foil.
Bake for 20 minutes. Remove foil, bake for another 20 minutes or until golden brown on top.