Stuffing is one of the essential side dishes in the Thanksgiving meal. This version combines in the classic recipe, shiitake mushrooms, which impart an irresistible earthy, garlicky aroma rounded with umami notes and spinach.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/spinach-and-shiitake-mushroom-stuffing

Makes about 8-10 servings
1 large loaf bread (about 28oz - 800g), cut into 1 inch cubes
4 tbsp (56g) butter, for cooking onion
1 large onion, diced
1 1/3 cups (150g) celery, diced
2 garlic cloves, minced
Salt and pepper to taste
1/4 cup (60ml) dry white wine
3 oz (90g) baby spinach
2 tbsp (30g) butter for cooking mushrooms 9 oz (250g) of sliced shiitake mushrooms
2 tbsp sage leaves, chopped
2 tbsp flat parsley leaves, chopped
2 tbsp chives, chopped
3 large eggs
2 1/2 cups (600ml) chicken stock
1/2 tsp (2g) ground caraway seeds

Background music:
ES_Way Beyond Seeking (Instrumental Version) - Johan Glossner
https://www.epidemicsound.com/referral/96g7cc/

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