Martha'S Mushroom Stuffing

• 4 tablespoons butter, plus more for baking dish
• 2 large onions, cut into 3/4-inch dice
• 6 stalks celery, sliced crosswise 1/4 inch thick
• coarse salt and pepper
• 1 1/2 lbs assorted mushrooms, trimmed and quartered (for uniform pieces)
• 2 loaves Italian bread, cut into 1-inch cubes (1 pound total)
• 1 (14 1/2 ounce) can reduced-sodium vegetable broth
• 1 cup coarsely chopped fresh parsley
• 3 large eggs, lightly beaten

1. Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
2. Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
3. Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
4. Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
5. Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
6. Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

butter, onions, stalks celery, salt, mushrooms, loaves italian bread, vegetable broth, fresh parsley, eggs

Taken from www.food.com/recipe/marthas-mushroom-stuffing-398260 (may not work)