Ingredients

8 cups (1/2″ cubes) day-old seeded rye bread
3 Tbsp. vegetable oil
3 medium onions, chopped
5 stalks celery, chopped
1 lb. cremini or button mushrooms, chopped
1 small bunch collard greens, leaves only, chopped
2 Tbsp. butter
1 Tbsp. fresh thyme leaves
1 cup chicken broth
1/4 cup Finely chopped fresh parsley
3 large eggs, beaten

Directions

Preheat oven to 375 degrees F. Arrange bread on large rimmed baking sheet. Bake 15 to 20 minutes. or until crisp and dry. Set aside.

In 7- to 8-quart saucepot, heat oil on medium. Add onions and celery; cook 15 to 20 minutes or until onions have browned and celery is tender, stirring occasionally.

To pot, add mushrooms, collards, butter, thyme, and 1/2 teaspoon salt. Cook 7 to 10 minutes or until collards are almost tender, stirring occasionally. Remove from heat and add bread, broth, and parsley. Toss until well combined; cool mixture slightly.

To pot, add eggs; stir to combine. Transfer to 3-quart baking dish. Cover with foil; bake 35 minutes. Remove foil; bake another 10 minutes or until top is crispy.