Rustic Porcini Onion Stuffing

• 1 (1 1/2 lb) thick round loaves crusty bread, torn into 1-inch pieces (20 cups)
• 1/2 cup unsalted butter, plus additional for greasing dish
• 4 1/2 cups boiling-hot water
• 2 ounces dried porcini mushrooms (sometimes called cepes, 54 g)
• 10 ounces fresh white mushrooms, cut into 1/2-inch wedges (3 cups)
• 1 large onion, halved lengthwise, then sliced crosswise 1/2 inch thick
• 4 large shallots, quartered
• 2 celery ribs, sliced 1/4 inch thick
• 2 medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
• 3 garlic cloves, minced
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh sage
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 1/4 teaspoons salt
• 1/2 teaspoon black pepper

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350u0b0F.
2. Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
3. Increase oven temperature to 450u0b0F and butter a 13- by 9-inch baking dish (3-quart capacity).
4. Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
5. While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
6. Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
7. Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
8. Cooks' notes:
9. Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
10. Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350u0b0F oven (with sweet-potato brulee, if making) until hot, about 30 minutes (test center with a wooden pick for warmth).

loaves crusty, unsalted butter, boilinghot water, porcini mushrooms, white mushrooms, onion, shallots, celery, carrots, garlic, thyme, fresh sage, flatleaf, salt, black pepper

Taken from www.food.com/recipe/rustic-porcini-onion-stuffing-144288 (may not work)