Truffle Wild Mushroom Stuffing

1 ½ loaves Italian bread (about 10 cups), cut into 3/4 inch cubes
4 tablespoons unsalted butter, plus 2 tablespoons for baking dish
1 large yellow onion, small dice
4 stalks celery, small dice
1 teaspoon salt
½ teaspoon pepper
1 teaspoon crushed fried sage
16 ounces assorted wild mushrooms(cremini, shiitake, oyster, mitake), trimmed, chopped into even pieces
1 egg
2 cups turkey chicken or vegetable broth
2 teaspoons thyme leaves
1 (1.4 oz) jar of Whole Black Truffles in Jar

1. Toast the Bread Preheat oven to 350°F. Spread cubed bread on two baking sheets and bake for 15–20 minutes until lightly dried (not toasted). Transfer to a large bowl. Butter a large baking dish and prepare foil; set aside.
2. Mix the Liquids In a medium bowl, whisk together egg, broth, and the brine from the whole truffles jar. Set aside.
3. Sauté the Vegetables Melt butter in a sauté pan over low heat. Cook onions and celery for 10 minutes until translucent. Add salt, pepper, sage, and mushrooms; cook for 5 more minutes. Transfer to the bread bowl, add thyme, and toss to combine.
4. Combine with Liquid Pour the egg-broth mixture over the bread and toss well until fully absorbed.
5. Bake the Stuffing Transfer to the buttered baking dish, cover with foil, and bake for 30 minutes. Uncover and bake 15 more minutes until golden. Top with sliced pieces of the whole truffle and bake 2–3 more minutes to warm. Serve hot.