12 ounces whole-grain bread, cut into 3/4-in. cubes
3 tablespoons unsalted butter, divided
2 tablespoons canola oil, divided
8 ounces cremini mushrooms, chopped
8 ounces shiitake mushroom caps, chopped
4 ounces white mushrooms, chopped
1 tablespoon sherry vinegar
1 1/2 cups chopped yellow onion
1/2 cup chopped celery
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 1/2 cups unsalted chicken stock (such as Swanson)
2 large eggs
Est. added sugars 2g
How to Make It
Preheat oven to 400°F.
Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.
Reduce the oven temperature to 350°F.
Heat a large skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon oil; swirl until butter melts. Add mushrooms; cook 10 minutes or until browned and liquid evaporates. Add vinegar, scraping pan to loosen browned bits. Add mushroom mixture to bread cubes; toss to combine.
Return skillet to medium-high. Add remaining 1 tablespoon oil; swirl. Add onion, celery, thyme, and garlic; sauté 10 minutes. Remove pan from heat; stir in parsley, pepper, and salt. Add onion mixture to bread mixture; toss to combine.
Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.
You May Like
Subscribe & Save
Subscribe today and save 78% off the cover price.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.