Crispy Sourdough Stuffing With Porcini & Chestnuts

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8 to 9 cups cubed (about 1/2-inch) crustless sourdough bread

6 ounces (12 tablespoons) butter

-- Kosher salt and freshly ground pepper to taste

3 tablespoons grapeseed oil or peanut oil

5 cups diced (about 1/2-inch) porcini mushrooms or King Trumpet, oyster, portobello or cremini mushrooms

1 1/2 cups diced onion

1 3/4 cups thinly sliced celery

2 cups quartered prepared chestnuts (available in jars in the specialty foods section of some markets)

3 tablespoons julienned fresh sage

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