Challah, Wild Mushroom & Herb Stuffing

Stuffing 1

There are as many versions of Thanksgiving stuffing as there are cooks who make it. The truth is, as long as you stick to the basic bread-to-liquid ratio, you can pretty much add any vegetables or seasonings that you like. My pick this year is an updated version of my grandmother’s challah stuffing. It’s moist throughout, crispy on top and loaded with an earthy, buttery mix of onions and vegetables.

Stuffing 2

Of course, you can use any kind of bread that you like, but as my grandmother would say, “Why wouldn’t you use challah?” She does have a point…enriched with eggs and a touch of honey, challah makes an incredibly rich, delicious stuffing.

Stuffing 6

All the flavor here comes from chicken stock and a fragrant mix of sauteed onions, celery, wild mushrooms and herbs. It’s a classic combination that complements any Thanksgiving turkey.

Stuffing 3

A few tips: If you’re using fresh herbs, buy the poultry blend if you can find it…it has everything you need in it. Also, try to buy your mushrooms pre-sliced to cut down on your prep time. I divide the mixture into two baking dishes because I like a crispier stuffing. If you prefer a moister stuffing, bake the entire mixture in a 9 x 13-inch baking dish. 

Challah, Wild Mushroom & Herb Stuffing

Servings: 10

Ingredients

  • 1 large loaf challah
  • 1 stick unsalted butter, plus more for buttering baking dishes
  • 2 cups yellow onion, diced
  • 2 cups celery, diced
  • 2 cups wild mushrooms, diced
  • 2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1/4 teaspoon dried and crumbled)
  • 1/2 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried)
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 cups chicken broth

Instructions

  1. Preheat the oven to 300 degrees. Butter two 8-inch square baking dishes.
  2.  Cut challah into 1-inch cubes and spread onto two rimmed baking sheets. Bake for about 25 minutes, or until dry and lightly toasted.
  3. Melt butter in a large saute pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, herbs, mushrooms, salt and pepper and cook until celery is slightly softened, about 5 minutes more.
  4. In a large bowl, combine bread cubes, onion/vegetable mixture, and chicken stock and toss well.
  5. Divide stuffing into prepared baking dishes. Cover with buttered foil and refrigerate until ready to cook (up to a few hours). Bring to room temperature before cooking.
  6. Bake at 350 degrees for 20 minutes. Remove foil and continue baking until golden, about 25 minutes more. Serve immediately.

Reviews & Comments

  • What if you want to stuff it in a turkey? Does the liquid amount need to change?

    - James on November 25, 2013 Reply
    • Hi James, I’d probably just keep the liquid the same or reduce it just a bit (maybe by 1 cup) if you prefer a dryer stuffing.

      - Jenn on November 26, 2013 Reply
  • can this be made in a muffin tin for individual stuffing portions?

    - Sharon m on November 24, 2013 Reply
    • Hi Sharon, Absolutely, I love that idea. Just watch the cooking time…won’t take as long.

      - Jenn on November 24, 2013 Reply
  • This is a Thanksgiving staple in my house (we eat vegetarian)! It’s good for the next day’s leftovers as well, but gets a bit dry after one day. Wonderful recipe!

    - Michelle on November 5, 2013 Reply
  • Wow! I can’t believe all these years I had never thought of challah stuffing – can’t wait to try it! Always knew challah made the best french toast… but this sounds amazing!

    - Cherie on May 21, 2012 Reply
  • Can you refrigerate overnight?

    - Nicole on April 7, 2012 Reply
    • Hi Nicole, Yes it is fine to refrigerate overnight.

      - Jenn on April 8, 2012 Reply
  • Thanksgiving is not complete without this amazing dish! It tastes even better the next day.

    - Nicole on March 4, 2012 Reply
  • I love new stuffing recipes!! We don’t have to wait until Thanksgiving, do we?

    - Julie on March 1, 2012 Reply
  • Jenn,

    My family like to use sausage in their stuffing. Do you think I’d be okay adding sausage to this recipe. It sounds delicious!

    Thanks!

    - Katie on November 21, 2011 Reply
  • Hi Taryn, The only other vegetable that comes to mind is cauliflower, chopped into tiny pieces, but I think it would probably be fine to just omit the mushrooms. The onions and celery provide plenty of flavor. Hope that helps!

    - Jenn on November 16, 2011 Reply
  • Hi Jenn, My mother is allergic to mushrooms, can you recommend another vegetable I could substitute? Thanks!

    - taryn on November 14, 2011 Reply
  • I was just asking my brother-in-law for his Challah stuffing recipe and he refused to give it to me. This recipe looks so good and almost identical to his. Can’t wait to try it.

    - Lisa Pentz on November 8, 2011 Reply
  • With the new 2011. Year! Congratulations.

    - Rental on January 14, 2011 Reply
  • I made this for Thanksgiving with some modifications (using leeks instead of onions and celery, butter flavored pam spray instead of butter, and low-sodium low-fat chicken broth) and it was delicious and easy to make the day of. I’m definitely keeping this recipe for next year.

    - Maggie Sklar on November 26, 2010 Reply
  • I made this last year and I loved it!!!! However, I can’t remember what kinds of mushrooms I used. Any suggestions? Thanks!

    - Nicole on November 22, 2010 Reply
  • did this last year and now I’d be dis-invited if I did not make the stuffing.
    WOW

    - Susie DeMay on October 23, 2010 Reply
  • MsHymanroth – You are right, most stuffing recipes requre you to dry out the bread by leaving it out for a few days. The other method, which I prefer, is to toast the bread cubes in a low temperature oven…it’s much faster and works just as well :)

    - Jenn on November 29, 2009 Reply
  • Just wondering, you don’t have to dry the bread first? I always see recipes where the bread must be dried! Thank you.

    - MsHymanRoth on November 28, 2009 Reply
  • We made this for Thanksgiving and it was the best stuffing I have ever eaten! Full of flavor and the Challah is incredible, what a fantasic idea! Thanks for the beautiful recipe!

    - Carrie on November 27, 2009 Reply
  • That is one tasty looking stuffing!

    - Kevin on November 24, 2009 Reply
  • Using Challah bread for stuffing is such a great idea! I love the sweetness of Challah bread and we’re lucky enough to be able to get it from our local supermarket now.

    - Cookie on November 23, 2009 Reply
  • I love your version of this stuffing – it’s similar to the one my family ate, until I married a vegetarian! Thanks for the mention. Happy Thanksgiving!

    - MrsWheelbarrow on November 23, 2009 Reply
  • Sounds delicious, I never thought to use Challah! :)

    - Courtney on November 23, 2009 Reply
  • Nice!!!! I’ve been trying to find a great vegetarian option and now viola – I’ll just use a vegetable stock instead of the chicken stock. This sounds ‘licious!!!! Thanks and have a Happy Thanksgiving!!!

    - Christina on November 23, 2009 Reply
  • OH! I just love this! MMMM! Great time to post it, too! I betcha everyone is thinking today… “hmmmm, I think I will do this on Thursday!” Great pics, too! :)

    - the domestic mama on November 23, 2009 Reply

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