Serves 8

Prep time 15 mins

Cook time 1 hour 15 mins

Ingredients

One 1 1/2 lb. loaf hearty sliced white sandwich bread, such as French style, cut into 1-inch pieces (about 12 cups)  
1/4 cup unsalted butter
1 to 1 1/2 lb. wild mushrooms, such as cremini or shiitake or a mixture of both, thickly sliced 
1 cup diced onion 
1 cup sliced celery
2 cloves garlic, minced
2 tsp. fresh thyme leaves 
1/2 tsp. chopped fresh rosemary
1/4 tsp. dried sage 
1 tsp. salt and 1/4 tsp. ground black pepper
2 1/2 cups College Inn® Mushroom Stock 
2 eggs, lightly beaten
1 Tbsp. chopped fresh parsley, optional
 

Directions

  1. Heat oven to 375°F. Generously butter a 9x13-inch or other shallow 3-qt. baking dish; set aside. Toast bread cubes on a rimmed baking sheet 25 minutes, stirring halfway through, until some pieces are lightly browned.  Transfer to a large mixing bowl to cool.

  2. Meanwhile, melt butter in a large skillet over medium heat.  Add mushrooms, onion, celery, garlic, thyme, rosemary, sage, salt and pepper; cook about 20 minutes, stirring occasionally, until vegetables have softened and most of mushroom liquid has evaporated.  Stir mushroom mixture into bread cubes.

  3. Combine stock and eggs in a medium bowl; add to bread mixture and gently stir to moisten evenly. Spoon into baking dish and cover with lightly buttered foil.  Bake 25 minutes on the center rack.  Remove foil and bake another 20 to 25 minutes until the top is golden brown.

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