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
Inspired by my grandmother and Mrs. Wheelbarrow’s Kitchen
Printable Recipe

Serves 10

Ingredients

1 large loaf of challah, best quality
½ cup (1 stick) unsalted butter, plus more for greasing baking dishes
2 cups yellow onion, diced
2 cups celery, diced
2 cups wild mushrooms, diced
2 tablespoons fresh thyme, finely chopped (or 1 teaspoon dried)
1 tablespoon fresh rosemary, finely chopped (or ¼ teaspoon dried and crumbled)
½ tablespoon fresh sage, finely chopped (or ¼ teaspoon dried)
1 ½ teaspoons salt
1 teaspoon black pepper, freshly ground
3 cups chicken stock, preferably organic

Directions

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.

Add your review or comment!

Leave a comment or review

  • 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! :)

  • Christina

    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!!!

  • Sounds delicious, I never thought to use Challah! :)

  • 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!

  • 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.

  • That is one tasty looking stuffing!

  • Carrie

    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!

  • MsHymanRoth

    Just wondering, you don’t have to dry the bread first? I always see recipes where the bread must be dried! Thank you.

  • Jenn

    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 :)

  • Susie DeMay

    did this last year and now I’d be dis-invited if I did not make the stuffing.
    WOW

  • Nicole

    I made this last year and I loved it!!!! However, I can’t remember what kinds of mushrooms I used. Any suggestions? Thanks!

  • 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.

  • With the new 2011. Year! Congratulations.

  • Lisa Pentz

    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.

  • taryn

    Hi Jenn, My mother is allergic to mushrooms, can you recommend another vegetable I could substitute? Thanks!

  • 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!

  • Katie

    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!

  • Julie

    I love new stuffing recipes!! We don’t have to wait until Thanksgiving, do we?

  • Nicole

    Thanksgiving is not complete without this amazing dish! It tastes even better the next day.

  • Nicole

    Can you refrigerate overnight?

    • Jenn

      Hi Nicole, Yes it is fine to refrigerate overnight.

  • Cherie

    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!

  • Michelle

    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!

  • Sharon m

    can this be made in a muffin tin for individual stuffing portions?

    • Jenn

      Hi Sharon, Absolutely, I love that idea. Just watch the cooking time…won’t take as long.

  • James

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

    • Jenn

      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.

Add your review or comment!