Challah, Wild Mushroom & Herb Stuffing

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.

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.

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.

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.

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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.