Turkey Bread Stuffing with Mushrooms (side dish)

Ingredients:

• 165 g butter + extra for greasing the pan
• 5 cups lightly salted chicken broth
• 30 g dried porcini mushrooms
• 0.7 kg mixed fresh wild mushrooms (such as shiitake or oyster mushrooms), trimmed and thinly sliced
• 6 large shallots, chopped
• 3 cloves garlic, crushed
• 2 tbsp chopped fresh thyme
• 2 large eggs
• 1/4 cup chopped fresh chives
• 16 cups stale sourdough bread, cut into 1cm cubes (about 1kg)

Preparation:

1. Preheat oven to 175°C. Grease a 3-quart baking dish with butter.
2. In a medium saucepan, combine the chicken broth and dried mushrooms and bring to a boil. Reduce heat and simmer until the broth has a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large measuring cup or bowl. Chop the mushrooms and set aside.
3. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook, undisturbed, until they begin to brown, about 5 minutes. Continue cooking, stirring occasionally, until the mushrooms are well-browned and tender, 5-7 minutes. Season with salt and pepper and transfer to a plate.
4. Add 6 tablespoons of butter, shallots, garlic, and thyme to the skillet. Cook, stirring, until the onions are soft and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcini mushrooms, reserved mushroom liquid, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Bring to a boil, then remove from heat.
5. In a large bowl, whisk the eggs with 2 tablespoons of green onions. Add the bread cubes and mushroom mixture and toss to distribute evenly. Transfer to the prepared baking dish, top with the remaining 2 tablespoons of butter, and cover with foil.
6. Bake the filling for about 30 minutes. Remove the foil and bake until golden brown, about 20 minutes. Let cool for at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.