16 ounces whole-grain bread, cut into 3/4-inch cubes
3 tablespoons unsalted butter, divided
2 tablespoons canola oil, divided
8 ounces cremini mushrooms, chopped
8 ounces shiitake mushroom caps, chopped
4 ounces white mushrooms, chopped
1 tablespoon sherry vinegar or sherry
11/2 cups chopped onion
1 cup chopped celery
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2-1/2 cups unsalted chicken stock (such as Swanson)
2 large eggs
Preheat oven to 400 degrees.
Arrange bread cubes in a single layer on a rimmed baking sheet. Bake for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.Reduce the oven temperature to 350 degrees.Heat a large skillet on medium-high. Add 1 tablespoon butter and 1 tablespoon oil; swirl until butter melts. Add mushrooms; cook 10 minutes or until browned and liquid evaporates. Add vinegar, scraping pan to loosen browned bits. Add mushroom mixture to bread cubes; toss to combine.
Return skillet to medium-high. Add remaining 1 tablespoon oil; swirl. Add onion, celery, thyme and garlic; saute 10 minutes. Remove pan from heat; stir in parsley, pepper and salt. Add onion mixture to bread mixture; toss to combine.
Melt remaining 2 tablespoons butter in the same skillet. Combine butter, stock and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally.
Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350 degrees for 25 minutes or until browned.
Adapted from Cooking Light magazine, November 2016 issue. Tested by Susan Selasky for the Detroit Free Press Test Kitchen. Nutrition information not available.