Name: Wild Mushroom and Spinach Stuffing
Yield: 8 to 10 Servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, divided; 1 tablespoon olive oil; 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups); 3 cups chopped onions (about 1 pound); 2 cups chopped celery (4 to 5 stalks); 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh sage; 2 tablespoons lchopped fresh thyme; 1 5-ounce container or bag baby spinach leaves; 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds); 2 large eggs; 1 1/2 teaspoons fine sea salt; 1 teaspoon coarsely ground black pepper; 1 cup (or more) low-salt chicken broth

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