1 large loaf of whole grain sourdough bread
3 cups leeks, diced
3 cloves garlic, chopped
2 cups Turkey Tail Farm oyster mushrooms, chopped
8 sprigs thyme, chopped
3 sprigs rosemary, chopped
1/4 cup chopped flat leaf parsley
3 cups homemade chicken bone broth
3 ounces butter
1 tsp salt
Cut the bread into 1" cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.
Melt 3 oz. of butter in a large heavy cast iron pan. Sauté the onions until wilted, add the herbs, leeks and mushrooms and cook until just slightly cooked through.
In a large bowl, combine bread cubes, vegetables, chicken broth, and salt. Test for seasoning and adjust.
Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.
Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.