Cook Time 1-2 Hours
8 tablespoons (1 stick) unsalted butter
2 1/2 cups sandwich bread, such as rye, sourdough, or pumpernickel, crust removed and cut into 1-inch cubes
2 1/2 cups dried Black Trompette Mushrooms
1 medium onion, diced
4 stalks celery, diced
2/3 cup fresh parsley, coarsely chopped
3 tablespoons plus 1 teaspoon fresh thyme leaves
1 1/2 to 2 cups Pacific Low-Sodium Chicken Broth
2 large eggs, lightly beaten
1 tablespoon fine Trapani Sea Salt
2 teaspoons freshly ground Tellycherry Pepper
Preheat oven to 350°F. Reconstitute Trompette Mushrooms.
Butter 9- by 13-inch casserole dish with 1 tablespoon butter.
On foil-lined baking sheet, toast bread in 350°F oven, tossing occasionally, until lightly browned, about 15 minutes. Place in large mixing bowl and set aside. Leave oven on. In heavy, large skillet over moderately high heat, melt 4 tablespoons butter. Add mushrooms and sauté, stirring, until golden brown, 7 to 8 minutes. Add another 2 tablespoons butter and heat until melted. Add onion and celery, and sauté until translucent, 6 to 7 minutes.
Add mushroom mixture plus parsley and thyme to bread and gently stir to combine. Season with Trapani Sea Salt and Tellicherry Pepper.
In heavy, small pot over moderate heat bring Pacific Chicken Stock to gentle boil. Pour into bread mixture and gently toss to combine. Stir in egg, salt, and pepper. Transfer to casserole dish. The stuffing can be prepared up to this point and kept, covered and refrigerated, up to four hours. Bake until golden brown and heated through, about 30 minutes. Serve hot.
Recipe adapted from and photo courtesy of Epicurious.com