2tablespoonsEach, fresh organic thyme and rosemary, chopped
Instructions
Preheat oven to 350 degrees F.
Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.