Shiitake Mushroom-and-Fresh Herb Stuffing

INGREDIENTS

• .One 21-inch baguette, cut into 1-inch cubes (10 cups)
• 1 stick unsalted butter
• 1 medium yellow onion, cut into 1/4-inch dice
• 1 celery rib, cut into 1/4-inch dice
• 1 teaspoon chopped sage leaves
• 1 teaspoon thyme leaves
• 1 pound Shiitake mushrooms, stems discarded and caps thinly sliced
• Kosher salt and freshly ground pepper
• 2 1/2 cups low-sodium vegetable broth1 large egg

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DIRECTIONS

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Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish.
On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry.

Transfer the bread to a large bowl.

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In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes.

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Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.

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Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.

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In a medium bowl, whisk the vegetable broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.

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Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

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Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden.

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Serve hot or warm.