Sage and Mushroom Stuffing

2 T. olive oil
1 (8 oz. pkg) mushrooms (diced)
3 stalks of celery (finely diced)
1 medium onion (finely diced)
1 T. fresh sage (chopped)
1 T. fresh thyme (chopped)
2 eggs (beaten)
2 (14.5 oz) can chicken broth
3/4 loaf of french bread (cubed in 1 in. cubes)
1/2 loaf of marble rye bread (cubed in 1 in. cubes)
Salt and pepper to taste

Preheat oven to 350. Spray 9x13 in pan with cooking spray

In a large skillet over medium-high heat, add the olive oil. Cook mushrooms, celery, onion, and herbs until vegetables are tender and mushrooms are browned. About 5 minutes.

Whisk together eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat evenly. Stir in the vegetable/herb mixture. Add salt and pepper to taste. Transfer to baking dish and bake loosely covered with foil for 45-55 minutes. Remove foil for the last 10 minutes of the cooking time to brown the top.

*This recipe was modified from a recipe I found on the Food Network website. I made it for Thanksgiving 2010.