Categories: Sides

Ingredients

• 4 tbsp unsalted butter, plus more for the dish
• 12 oz. wild mushrooms, sliced
• 2 scallions, sliced (whites and greens separated)
• 1 large shallot, finely chopped
• 1 tbsp chopped fresh thyme
• Kosher salt and black pepper
• 1/4 cup brandy
• 6 large eggs
• 2 1/2 cups heavy cream
• 1 1/2 cups chicken broth
• 1 garlic clove, grated
• 12 cups 3/4-inch cubes stale crusy white bread
• 1 1/4 cups grated fontina cheese
• 1 1/4 cups grated sharp white cheddar cheese
• 1/2 cup chopped fresh parsley

Directions

1. Preheat oven to 350. Melt 2 tbsp butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tbsp butter, then add the scallion whites, shallot, thyme, 1 tsp salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.

2. Whisk the eggs, heavy cream, chicken broth, garlic, 1 tsp salt and a few grinds of black pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.

3. Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

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