Wild Mushroom and Spinach Stuffing

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 chopped 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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