Walnut Mushroom Stuffing

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1 pound walnut bread, cut into 1-inch cubes

1/2 pound sweet French country bread, crusts removed and cut into 1-inch cubes

5 tablespoons unsalted butter + butter to grease pan

3 cups chopped onion, in 1/2-inch pieces

3 celery stalks, cut into 1/2-inch pieces

1/2 pound shiitake or other wild mushrooms, stemmed and quartered

1/2 pound brown or button mushrooms, quartered (or pre-sliced)

-- Kosher salt to taste

1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried

1 1/2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried

1/2 teaspoon finely chopped fresh rosemary, or about 1/4 teaspoon dried

-- Freshly ground black pepper

3/4 cup currants or raisins

3 cups low-sodium chicken, turkey or vegetable broth

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