Traditional Mushroom & Herb Stuffing<br/> — RI Mushroom Co.

Ingredients

• 6 cups stale sourdough or country bread, cut into ½ inch cubes (~8 ounces)
• 4 tablespoons unsalted butter
• 8 ounces RI Mushroom Co. Chef’s Mix mushrooms, chopped
• 2 tablespoons minced garlic
• 1 medium leek, trimmed, halved, washed, and thinly sliced (~2 cups)
• 2 stalks celery, thinly sliced (~1-½ cups)
• ½ cup dried cranberries (optional)
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh thyme
• 1-½ teaspoons kosher salt
• ¼ teaspoon black pepper, freshly ground
• 1-¼ cups low-sodium mushroom or vegetable broth
• 2 large eggs, beaten
• Fresh parsley, chopped, for garnish (optional)