Sourdough and Mushroom Stuffing

Ingredients

2 Tbsp. unsalted butter, plus more for casserole dish
1 lb. assorted wild mushrooms (such as shiitake, oyster, and cremini), sliced
9 stalks celery, chopped
2 medium onions, finely chopped
Kosher salt and freshly ground pepper
1 (1-pound) loaf sourdough bread, cut into 1-inch cubes
1 1/2 cups low-sodium chicken broth
1/2 cup chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh sage
1 tsp. chopped fresh rosemary

Directions

Preheat oven to 350°F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.

Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.