Recipe Type: Bon Appetit, Dinner, Fall, Family Reunion, High Fiber, Mushroom, Pescatarian, Potluck, Saute, Side, Spinach, Stuffing/Dressing, Thanksgiving
Ingredients: 1 1/2 teaspoons fine sea salt, 1 5-ounce container or bag baby spinach leaves, 1 cup (or more) low-salt chicken broth, 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups), 1 tablespoon olive oil, 1 teaspoon coarsely ground black pepper, 1/4 cup chopped fresh Italian parsley, 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds),2 cups chopped celery (4 to 5 stalks), 2 large eggs, 2 tablespoons chopped fresh sage, 2 tablespoons chopped fresh thyme, 3 cups chopped onions (about 1 pound), 3/4 cup (1 1/2 sticks) unsalted butter, divided
Stuffed Chicken Breasts
This information is per serving.
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