Equipment: Digital Scale (preferred), 9″ X 13″ (or 3 qt) Baking Dish, 12 ‘ Skillet, Wooden Spoon, Cutting Board, Knife, Rimmed Baking Sheet, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Unbleached Parchment

Before You Dive In – Prep: Please read!

• Cut bread into 1/2″ cubes. Spread in a single layer on a baking sheet covered with parchment. Pop the sheet into a preheated 275 F/135 C oven and toast for 35-45 minutes. It may take a shorter or longer time to dry depending on the moisture level of the bread, so watch closely. Remove from oven and allow to cool and dry completely. You want a crunchy cube. Alternatively, allow cubes to sit out overnight.
• Prepare homemade stock, if using
• Prepare vegetables, see ingredient list
• Move oven rack to lower third
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
• Lightly grease or spray baking dish with no-stick spray

Note: If adding sausage, cook the sausage in the skillet first. When done, use a slotted spoon to transfer sausage to a bowl and set aside. (Refrigerate until ready if making ahead of time.) Drain all but 2T of the oil from the pan and omit 2 T of butter. Proceed to step 1.

Step 1: Melt the butter in a 12″ skillet over medium heat. Take care not to brown the butter. Add the leek and celery and cook until vegetables start to soften – about 6-7 minutes. Stir occasionally.

Step 2: Increase the heat to medium high and add mushrooms, sage, thyme, pepper and salt. Cook for 15-20 minutes. Stir frequently. Mushrooms should be tender and any liquid released has almost evaporated.

Step 3: Transfer the mushroom mixture to a very large bowl. Add the bread cubes, parsley, (and dried fruit and cooked sausage if using.) Toss ingredients to combine.

Step 4: In a 4 cup liquid measuring cup or medium bowl, whisk together the stock, eggs and remaining salt (if using). Pour this mixture over the bread and mushroom mix. Thoroughly combine (we use our hands!) The bread should be evenly moistened. If not, add additional stock.

Step 5: Transfer the mix to the prepared baking dish. Dot the surface with the last of the butter. Cover with foil and bake in the lower 1/3 of a preheated oven at 350 F/177 C for 20-25 minutes. Stuffing will appear puffy and it will be warmed through.

Step 6: Remove foil from the baking dish. Increase temperature to 425 F/218 C and bake until the surface is golden-brown and crispy. Check for doneness after 15 minutes. Baking may take up to 25 minutes. Remove from the oven and allow to set for 10 minutes. Garnish with herbs if desired.

Enjoy!