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1
Preheat the oven to 350 degrees F.
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2
Grease a 2-quart baking dish and set aside.
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3
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
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4
Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
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5
Transfer to a large mixing bowl.
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6
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
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7
Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
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8
Add celery, onion, 2 tablespoons butter, and thyme.
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9
Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
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10
Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
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11
Season with salt and pepper, to taste.
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12
Transfer toasted bread cubes to a large bowl.
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13
Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
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14
Pour the mixture into the greased baking dish, and sprinkle with parsley.
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15
Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
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16
Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
