Sourdough Mushroom Stuffing
Yields: 11 cups

3 tablespoons unsalted butter
1 pound assorted mushrooms, sliced
3 cups chopped celery (about 9 ribs)
2 cups finely chopped onion (about 2 medium onions)
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 teaspoons salt
1 teaspoon chopped fresh rosemary
1 teaspoon fresh-ground pepper
1 pound loaf sourdough bread, cut into 1-inch cubes
1 1/2 cups low-sodium chicken broth

Make the stuffing: Preheat oven to 350° F. Coat a 3-quart casserole dish with 1 tablespoon butter and set aside. Melt remaining butter in a large saucepan over medium-high heat. Add the mushrooms and sauté for 10 minutes. Add the celery and onion and sauté for 10 minutes. Remove from heat, add the remaining ingredients and toss to combine. Transfer the stuffing to the prepared baking dish and cover with aluminum foil. Bake, covered, for 45 minutes; remove the foil and bake for 20 more minutes. Serve hot.