Filling for stuffing from yeast-free bread

Ingredients:

• 500 gr. yeast-free bread
• 280 g cremini mushrooms, sliced ​​1 cm thick in both directions
• 8 tablespoons butter
• Salt and freshly ground pepper
• 2-4 celery stalks with leaves, halved lengthwise and sliced
• 1 medium onion, chopped
• About 10 sprigs fresh thyme (leaves picked)
• 10-12 chopped fresh sage leaves
• 3.5 cups unsalted chicken broth
• 3 tablespoons chopped parsley leaves

Preparation:

1. Preheat oven to 180°C. Grease a 2-quart baking dish.
   
   Cut or break the bread into 2.5 cm cubes and spread evenly on 2 baking sheets. Bake the bread in the oven until crispy and golden brown, about 20 minutes. Transfer to a large bowl.
2. In a large skillet, melt 2 tablespoons (30 g) butter over medium-high heat. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until golden brown, about 6-8 minutes.
   
   Add celery, onion, 2 tablespoons (30 g) butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables are tender, about 5 minutes.
   
   Add the sage and the remaining 4 tablespoons of oil. Pour the chicken broth into the pan and stir. Season with salt and pepper to taste.
3. Transfer the toasted bread to a large bowl. Pour the chicken broth mixture over the croutons and stir until the bread absorbs the liquid. Transfer the mixture to a greased baking dish and sprinkle with parsley.
   
   Bake in the center of the oven until cooked through and a crispy crust forms on top, about 40 minutes. Remove the stuffing from the oven and let cool for 15 minutes before serving.