Mushroom Sourdough Stuffing
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
- 5 cups low-sodium chicken broth
- 1 ounce dried porcini mushrooms
- 1 1/2 pounds mixed fresh wild mushrooms (such as shiitake and oyster), trimmed and sliced
- Kosher salt and freshly ground pepper
- 6 large shallots, chopped
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 2 large eggs
- 1/4 cup chopped fresh chives
- 16 cups stale 1/2-inch sourdough bread cubes (about 2 pounds)
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