Sourdough and Mushroom Stuffing

• 2 tbsp. unsalted butter
• 1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini)
• 9 stalk celery
• 2 medium onions
• salt
• Freshly ground pepper
• 1 loaf sourdough bread
• 1 1/2 c. low-sodium chicken broth
• 1/2 c. Chopped flat-leaf parsley
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh sage
• 1 tsp. chopped fresh rosemary

1. Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter.
2. Add mushrooms and cook until soft, about 10 minutes.
3. Add celery and onions, and cook until soft, about 10 minutes.
4. Remove from heat.
5. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
6. Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes.
7. Remove foil and bake until hot and browned on top, about 20 minutes more.

unsalted butter, mushrooms, celery, onions, salt, freshly ground pepper, bread, chicken broth, flatleaf parsley, thyme, fresh sage, rosemary

Taken from www.delish.com/recipefinder/sourdough-mushroom-stuffing-3242 (may not work)