Vegetarian Wild Mushroom Sourdough Dressing

Ingredients

• 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces
• 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish
• 2 cups chopped celery
• 2 cups chopped yellow onion
• 1 tablespoons finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 2 pounds mixed fresh wild mushrooms (such as chanterelle, oyster, trumpet, and hen-of-the-woods), cut into 1/4-inch-thick slices, tough stems removed and discarded
• 1 tablespoon dry sherry
• 1/4 cup packed fresh flat-leaf parsley leaves, chopped
• 1 to 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 cups homemade or store-bought vegetable stock (such as Brodo Seaweed Mushroom Broth )
• 2 large eggs

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