Martha's Mushroom Stuffing

• butter↗4 tablespoons

  plus more for baking dish

• large onions↗2

  cut into 3/4-inch dice

• celery↗6

  sliced crosswise 1/4 inch thick

• coarse salt and pepper
• assorted mushrooms1 1⁄2 lbs

  trimmed and quartered (for uniform pieces)

• Italian bread↗2 loaves

  cut into 1-inch cubes (1 pound total)

• reduced-sodium vegetable broth↗1 can

  (14 1/2 ounce)

• fresh parsley1 cup

  coarsely chopped

• large eggs↗3

  lightly beaten

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.

2. 2

   Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.

3. 3

   Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.

4. 4

   Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.

5. 5

   Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.

6. 6

   Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.