Wild Mushroom Stuffing with Torn Rustic Bread, Celery, Leeks, and Fresh Herbs

Name: Wild Mushroom Stuffing with Torn Rustic Bread, Celery, Leeks, and Fresh Herbs
Ingredients: 1 artisanal country loaf torn into rough 1 inch pieces, 10-12 cups; 5 tablespoons salted butter, divided; 2 tablespoons olive oil; 1 large, or 2 small leeks, ends discarded and thinly sliced; 3 ribs celery, thinly sliced; Kosher salt; 1 pound mixed wild mushrooms – oysters, shitake, chanterelles – coarsely chopped; ½ cup fresh sage leaves, chopped; 8 sprigs fresh thyme; Sea salt; 3 eggs; ½ cup grated parmesan; 2 cups chicken stock; 2/3 cup chopped fresh parsley leaves (you can also use some celery leaves if you have any leftover); Freshly ground black pepper

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Wild Mushroom Stuffing with Torn Rustic Bread, Celery, Leeks, and Fresh Herbs Looking to add a memorable dish that your guests will rave about for years to

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Ingredients

1 artisanal country loaf torn into rough 1 inch pieces, 10-12 cups
5 tablespoons salted butter, divided
2 tablespoons olive oil
1 large, or 2 small leeks, ends discarded and thinly sliced
3 ribs celery, thinly sliced
Kosher salt
1 pound mixed wild mushrooms – oysters, shitake, chanterelles – coarsely chopped
½ cup fresh sage leaves, chopped
8 sprigs fresh thyme
Sea salt
3 eggs
½ cup grated parmesan
2 cups chicken stock
2/3 cup chopped fresh parsley leaves (you can also use some celery leaves if you have any leftover)
Freshly ground black pepper