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Brussels Sprout and Mushroom and Stuffing
Ingredients
  • subheading: BRUSSELS SPROUT AND MUSHROOM STUFFING:
  • 4 tablespoons unsalted butter (plus more for greasing)
  • 8 cups sourdough bread (medium dice)
  • ¼ cup olive oil (divided)
  • 1 cup onions (peeled, finely diced)
  • ½ cup celery (finely diced)
  • ½ teaspoon celery seeds
  • 2 cups Brussels sprouts (thinly shaved on a mandoline)
  • 4 cups mixed mushrooms (stems removed, sliced)
  • 2 cups chicken stock
  • 2 large eggs (slightly beaten)
  • 2 tablespoons parsley (finely chopped)
  • Kosher salt and freshly ground pepper (to taste)
Steps
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