Chanterelle and Spinach Dressing
- 3/4 cup unsalted butter, divided (1 1/2 sticks)
- 1 tbsp olive oil
- 1 lb chanterelle mushrooms cut into 1/2-inch dice (about 9 cups)
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (4 to 5 stalks)
- 1/4 cup chopped fresh Italian parsley
- 2 tbsps chopped fresh sage
- 2 tbsps chopped fresh thyme
- 1 5 oz container or bag baby spinach leaves
- 12 cups (generous) 1-inch cubes day-old ciabatta bread with crust (about 1 1/4 pounds)
- 2 large eggs
- 1 1/2 tsps fine sea salt
- 1 tsp coarsely ground black pepper
- 1 cup low-salt chicken broth or vegetable broth (or more)
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.