Sourdough and Pumpernickle Dressing

My favorite dressing for the holidays. Feel free to leave out the mushrooms if people in your family don't like them.

1 lb loaf sourdough bread, diced into 1/2 inch cubes
2 cups pumpernickle bread, diced into 1/2 inch cubes
1/3 cup olive oil
3/4 teaspoon dry sage
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1 teaspoon dry parsley
1 teaspoon salt
1/2 teaspoon pepper

4 tablespoons butter
1 yellow onion, small diced
3 celery stalks, small diced
8 ounces cremini mushrooms, small diced
1 teaspoon salt
1/2 teaspoon pepper

4 cups chicken stock
3 eggs

Combine bread cubes, dry herbs, salt, pepper and olive oil in a large bowl. Toss until combined and turn onto a baking sheet. Toast at 350 until turning golden brown and dry (20-30 minutes). Cool.

Saute onions, celery and mushrooms in butter for 5 minutes. Season with salt and pepper.

In a large bowl, whisk eggs and chicken stock together. Add bread cubes and sauteed veggies.
Pour into a greased baking dish and bake at 350 for 30-40 minutes until set and golden brown.