In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.
Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.
Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.
In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.
Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.
Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Photograph by Karl Juengel/Studio D
Recipe courtesy Food Network Magazine