Sourdough Stuffing

Preheat the oven to 350°F. Cut the bread into 3/4-inch cubes, spread on two baking sheets and toast for 15 minutes until dry. 2. Melt the butter with the olive oil in a large skillet. Cook the onion, celery and mushrooms for 10 minutes until soft and browned. 3. Add the garlic, sage and thyme and cook 1 minute. 4. Whisk the broth, eggs, salt and pepper in a large bowl. Add the bread, vegetables and parsley and toss until the bread soaks up the liquid. 5. Spread in a greased 9x13-inch dish. Cover with foil and bake at 375°F for 20 minutes, then uncover and bake 20 to 25 minutes more until golden and crisp on top.