Challah, Wild Mushroom & Herb Stuffing

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This stuffing is moist throughout, crispy on top, and loaded with an earthy, buttery mix of onions and vegetables.

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. This is an updated version of my grandmother’s challah stuffing. It’s golden and crispy on top and loaded with a flavorful and earthy mix of onions and wild mushrooms. A few tips: buy the “poultry blend” of fresh herbs if your supermarket carries it, as it contains all the herbs you’ll need. And try to buy your mushrooms pre-sliced to cut down on prep time.

What you’ll need to make Challah, Wild Mushroom & Herb Stuffing


How to make Challah, Wild Mushroom & Herb Stuffing

Cut the challah into 1-inch cubes and spread onto a rimmed baking sheet.

challah cubesBake for about 25 minutes, or until dry and lightly toasted. Set aside.

how to make challah wild mushroom stuffingMelt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent.

onions in pan

Add the celery, herbs, mushrooms, salt and pepper.

how to make challah wild mushroom stuffingCook until celery is slightly softened, about 5 minutes more.

how to make challah wild mushroom stuffingIn a large bowl, combine bread cubes, onion/vegetable mixture, and chicken stock.

how to make challah wild mushroom stuffing Toss well.

how to make challah wild mushroom stuffingTransfer the stuffing to the prepared baking dish and cover with foil.

how to make challah wild mushroom stuffingBake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

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Challah, Wild Mushroom & Herb Stuffing

This stuffing is moist throughout, crispy on top, and loaded with an earthy, buttery mix of onions and vegetables.

Servings: 8 to 10


  • 1 large loaf challah (about 1 pound)
  • 1 stick unsalted butter, plus more for buttering baking dishes
  • 2 cups yellow onion, diced (from 2 medium onions)
  • 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 finely chopped fresh sage (or 1/4 teaspoon dried)
  • 1-1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups chicken broth


  1. Preheat the oven to 300°F and set an oven rack in the middle position. Butter a 9x13-inch baking dish.
  2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside.
  3. Increase the oven temperature to 350°F.
  4. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.
  5. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well.
  6. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).
  7. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
  8. Make-Ahead Instructions: This dish can be prepared (but not baked) up to 1 day ahead of time. Cover the dish with buttered foil and refrigerate. When ready to bake, preheat the oven to 350°F. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
  9. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. Defrost it in the refrigerator overnight then reheat it, covered with foil, in a 325°F oven until hot.

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Reviews & Comments

  • This stuffing is delicious! And I haven’t even baked it off yet! 😊 Thanks Jenn for another keeper! Happy Thanksgiving!

    • — Jane S. on November 26, 2020
    • Reply
    • LOL — happy Thanksgiving to you! 🙂

      • — Jenn on November 26, 2020
      • Reply
  • Oh no! I got all the ingredients for this stuffing except for challah which is sold out at the store. Can regular sourdough stuffing breadcrumbs be used instead? If so, how many cups should I put in? Thanks!

    • — Kira on November 25, 2020
    • Reply
    • That’s fine, Kira. I’m guessing it’d be about 10 cups. 🙂

      • — Jenn on November 25, 2020
      • Reply
  • Hi Jenn! Happy Thanksgiving! Just wondering if this recipe would work without the mushrooms? Thanks!

    • — Marissa on November 23, 2020
    • Reply
    • Hi Marissa, Another option that may work here in place of mushrooms is cauliflower, chopped into very small pieces, but I also think you could get away with just omitting the mushrooms. The onions and celery will provide plenty of flavor.

      • — Jenn on November 24, 2020
      • Reply
  • Hi Jenn,
    If I substitute canola oil for the butter when I make the challah stuffing, how much canola oil should I use?

    • — carol on November 23, 2020
    • Reply
    • Hi Carol, I’d use the same amount. Hope you enjoy!

      • — Jenn on November 23, 2020
      • Reply
  • Hello Jenn! We just cooked this stuffing for a test run, I could not get challah so I use a French brioche. I live in Colorado so it’s high altitude that can affect cooking time. We’ve been cooking the stuffing for a total of 1hr and 15 minutes and it’s like soup. Do you have any recommendations? I know this is delicious and I really want to make it for thanksgiving! Perhaps cutting the chicken stock in half?

    Thank you!

    • — Julie carver on November 22, 2020
    • Reply
    • Hi Julie, sorry to hear you are having a problem with this! I don’t have any experience with high altitude baking so not sure how much it would impact this but are you sure you didn’t make a measuring error? If not, yes I would cut the chicken broth by 1/4 to 1/2.

      • — Jenn on November 23, 2020
      • Reply
  • Hi Jean,
    Sorry to bother you again about Stuffing recipes!! The Challah recipe is going to be perfect. I just have ONE more question. Since I’ve already frozen the brioche type bread cubes, how should I defrost them to use in the stuffing? I’m afraid to freeze the whole thing – baked – as it might be too soggy upon reheating. I’m just not sure I will have the time the day before (Weds) to make it. I CAN make it Weds. and leave in fridge for one day and think that would probably be best. It’s just going to be a busy day!!

    Thanks in advance,

    I’ve already purchased both a gravy strainer and a new baster from Williams-Sonoma based on your suggestions…so their ads are paying off. 😉

    • — Joan Tyndall on November 19, 2020
    • Reply
    • Hi Joan, always happy to help! Yes, it’s perfectly fine to make this a day ahead. See the bottom of the recipe for Make-Ahead instructions. Happy Thanksgiving!

      • — Jenn on November 20, 2020
      • Reply
  • I made this for Thanksgiving, along with your brussels sprouts recipe, and both were a huge hit! Thank you!

    • — Rachel on December 13, 2019
    • Reply
  • Love the end result. I made my own challah. Since I follow Weight Watchers, I left out the stick of butter to keep the points low and used a couple of tablespoons of butter flavored olive oil. All the guests enjoyed the stuffing.

    • — Pat on December 6, 2019
    • Reply
  • Love, love, love your recipes! For this stuffing, would the flavor change a lot if I used vegetable broth instead of chicken broth?

    • — Angela on November 26, 2019
    • Reply
    • Hi Angela, Chicken broth will always give you a richer flavor, but vegetable broth will definitely work. Hope that helps and happy Thanksgiving!

      • — Jenn on November 27, 2019
      • Reply
  • Hi! What kind of wild mushrooms should we get from the store? Shiitake? Chanterelle?

    • — Natasha on November 26, 2019
    • Reply
    • Hi Natasha, Both of those will work. I usually buy the blend of sliced wild mushrooms that’s available around the holidays.

      • — Jenn on November 26, 2019
      • Reply
  • Hi, I was wondering if I make your challah bread recipe will it be the correct size for the dressing? Also do you think the addition of dried cranberries will work?
    Thanks so much!

    • — Elizabeth on November 26, 2019
    • Reply
    • Hi Elizabeth, the challah from the cookbook will make a loaf that’s almost twice the size of a store-bought one, so if you want to use it for the stuffing, I’d cut the recipe in half. And I do think you could add dried cranberries to this. Please LMK how it turns out if you try it!

      • — Jenn on November 26, 2019
      • Reply
  • If I were to leave the bread out to stale for a day or two, should I still run them through the oven for 25 minutes to bake or toast?

    • — Kevin on November 26, 2019
    • Reply
    • I think you could skip that step, Kevin. Hope you enjoy!

      • — Jenn on November 26, 2019
      • Reply
  • Can you make this two days in advance?

    • — robin shane on November 26, 2019
    • Reply
    • Sure, Robin. It reheats well.

      • — Jenn on November 26, 2019
      • Reply
      • Can I stuff a turkey with this recipe?

        • — Denise on November 6, 2020
        • Reply
        • Hi Denise, that’s doable but you may want to reduce the broth by just a bit (maybe by 1 cup) if you prefer a dryer stuffing. (The inside of the turkey will add a lot of moisture to it.) Enjoy!

          • — Jenn on November 8, 2020
          • Reply
  • I made this again for an early Thanksgiving in London. Absolutely stunning.

    • — Lee Ann on November 24, 2019
    • Reply
  • One more question – Do you suggest chicken broth or chicken stock? I like the idea of stock so I can control the flavors more (since the stock is less seasoned), but I’m worried that since it is richer in texture it will make the stuffing too wet. Thoughts?

    • — Celi on November 23, 2019
    • Reply
    • Hi Celi, Either is fine here so go ahead and use stock if you like. 🙂

      • — Jenn on November 24, 2019
      • Reply
  • Hi Jenn,

    I’ve made Challah stuffing in the past (not your recipe) and I’ve found that the challah itself is such a rich, moist that it makes the stuffing soggy and wet. I always pre-bake the challah to dry it out in the oven so I’m not sure why this is happening. Before I try your recipe, any tips to avoid a soggy challah?

    PS – The tops is usually crisp for me, but I cut into it the inside is mushy.

    • — Celi on November 23, 2019
    • Reply
    • Hi Celi, It’s hard to say without seeing the recipe you’re using. You might give this stuffing a try; unlike most stuffing recipes, it doesn’t call for eggs, which means less moisture.

      • — Jenn on November 24, 2019
      • Reply
  • Hi, Jenn. I’m unable to find Challah bread where I live. Is there another kind of bread that’s similar that can be used as a substitute? I’m eager to try this recipe!

    • — Mary S. on November 23, 2019
    • Reply
    • Hi Mary, Brioche would also work nicely here. Enjoy!

      • — Jenn on November 23, 2019
      • Reply
  • Hi Jenn,
    This recipe sounds amazing and I want to try it for our meal this year. I want to add some crunch. Would it make sense to add toasted walnuts? How much would you recommend? and can I still prep and refrigerate the day ahead? Thank you!

    • — Kathy on November 22, 2019
    • Reply
    • Hi Kathy, Sure, I think you could get away with adding walnuts to this. I’d recommend 1/2 to 3/4 cups. And, yes you can still prep and refrigerate a day ahead of time. Hope you enjoy!

      • — Jenn on November 22, 2019
      • Reply
  • I made your stuffing last year and it was delicious. Thank you. My question to you is why not any eggs? Some recipes have 2 cups chicken broth and 2 eggs? Just curious?

    • — Monica Biegel on November 21, 2019
    • Reply
    • I didn’t think eggs were necessary here because challah already contains eggs and the stuffing is rich enough and binds well without them. That said, feel free to add an egg if you’d like. Hope you enjoy!

      • — Jenn on November 21, 2019
      • Reply
  • I made this recipe for a Friendsgiving and it was a hit! Bonus points for how easy this was to make!

    • — Annalise on November 21, 2019
    • Reply
  • Thanks for all of your wonderful recipes! I keep a kosher home, so I need to replace the butter. I am not a fan of dairy-free margarine, as it is so processed. Can I replace the butter with olive oil? Canola Oil? If so, how much? Thanks so much.

    • — Elana on October 26, 2019
    • Reply
    • Glad you like the recipes Elana! Yes, olive or canola oil will work here. Hope you enjoy!

      • — Jenn on October 28, 2019
      • Reply
    • Hi Jenn! I was going to make this a day ahead and refrigerate but I’ve never done this before—I always have made things the day of. Can you walk me through what to do specifically so everything turns out the next day? Like reheating wise? Do I make the entire dish the day before or just make the vegetables and toast the bread? What would you do?! I hope that makes sense! Thanks so much!

      • — Elle on November 26, 2019
      • Reply
      • Hi Elle, I would assemble the dish (but not bake it) today, then cover the dish with buttered foil and refrigerate overnight. When ready to bake tomorrow, preheat the oven to 350°F. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Then serve and enjoy!

        • — Jenn on November 27, 2019
        • Reply
        • Thank you so much! My whole family loves so many of your dishes! We love your book too! You make some delicious food that’s for sure. I also want to make your roasted green bean dish, would you kind enough to tell me what you’d do for that? I was going to comment on that page last night but I forgot! Ugh! We hope you and your family have a wonderful holiday season!!! Thanks again! <3

          • — Elle on November 27, 2019
          • Reply
          • Happy to help (and so glad you like the recipes)! Are you referring to these green beans? If so, you can make them ahead and reheat them in the microwave. You can add all the toppings ahead as well or, if you’d prefer, you can wait until serving to add the cheese, zest and pine nuts. Hope you enjoy!

            • — Jenn on November 27, 2019
          • I think I figured it out for the green beans, I saw someone else asked you! Woohoo! Everything’s ready for tomorrow! Thanks again! I will update with a review after we all shove food in our faces for thanksgiving 🙂

            • — Elle on November 27, 2019
  • This stuffing is amazing! I doubled the recipe and used onions and celery from a pre-chopped Mirepoix mix (so amounts weren’t exact & they cooked the same amount of time), and I used regular (salted) chicken broth instead of stock (I eased up on added salt and skipped the pepper). I also substituted fresh Crimini mushrooms, using one 8oz container (chopped, with stems mostly removed) in place of each one cup of the wild mushrooms.

    I tried this recipe because I was hoping to improve on a similar recipe I’d been using that had more broth and added eggs, but whose texture came out either a bit too gloopy inside or too dry/overdone on top. I love using Challah bread for stuffing, so I wanted a recipe that presumed Challah as the bread being used. With this recipe’s perfect ratio of Challah to liquid, omission of eggs (which are already in Challah), and excellent herb selections, this stuffing recipe delivers exceptional flavor without sacrificing great texture—it’s crisp on top, but moist and not too heavy inside. Using enameled cast iron casserole dishes meant just the right amount of extra crispness all around the sides as well. I flipped the cook times by accident, but it was perfect (25” covered, then 20” uncovered.) I prepared these the day before Thanksgiving, baking one immediately and refrigerating one to bake the next day (adding 5” covered cook time due to the extra chill, so 30” covered then 20” uncovered).

    This stuffing was so delicious, my family started eating it as soon as it came out of the oven and enjoyed it at every meal and snack time for 3 days straight, until it was gone 😄

    • — BethA on December 20, 2018
    • Reply
  • This is a fabulous and moist stuffing. The ‘mushroom haters’ in our family never realized there were mushrooms in the recipe—so don’t let that ingredient deter you from trying it!

    • — Eileen on December 20, 2018
    • Reply
  • I made this fabulous stuffing to accompany our turkey and it was, by far, the best stuffing I’ve ever eaten. My guests raved!
    Thank you.

    • — Estelle Crawford
    • Reply
  • can you stuff your turkey with this recipe?

    • Hi Jill, you could; you may want to reduce the broth by just a bit (maybe by 1 cup) if you prefer a dryer stuffing. (The inside of the turkey will add a lot of moisture to it.)

  • Hi Jenn,
    I decided to make this stuffing and have had a hard time finding challah bread, so I decided to make the challah from your book. My question is about the challah-I was out of veg oil and so I replaced it with canola. After baking the bread, my husband and I tried a piece (how can you not!) and immediately noticed it had a very noticeable “off” taste. I’m pretty sure it was the canola – can you recommend an oil to sub, or do I really need veg oil? The taste is strong enough that I won’t use the bread for this stuffing,
    I’ll need to male another loaf… Thank you!

    • Hi Karen, Is it possible your canola oil was bad? I wouldn’t think it would make much of a difference.

      • Yes, I believe it was – that was the first thought that crossed my mind when I woke up the next morning. I threw it out and opened a new bottle. Sigh – learned my lesson about rancid oil!

  • You say 1 large loaf of challah. About how many cups of bread cubes is this?
    Thank you.

    • Hi Gail, I’ve never measured it in cups, but I would guesstimate that it would be somewhere between 10 and 12 cups. Hope that helps!

  • Hi, I just sent a review in, we absolutely love everything that you post! We are preparing for Thanksgiving, and always make the Challah with herb stuffing recipe that you post. However, right now we are finding that all Challah bread is sold out. What can we do if we can not find it???? Can we use use your Honey Challah bread from the cook book to make it right to put in stuffing? I hope it is possible – Jen , you are the absolute best!!!!!!!

    • — Michelle Raleigh
    • Reply
    • Sure, Michelle – that will work but you won’t use the whole homemade challah (it’s huge!). If you don’t want to go to the trouble, it really is fine to substitute another type of bread. Brioche is a good option. Hope that helps!

  • I have used this stuffing for our family dinner the last few years – absolutely divine! I would never want to make something else: so rich, comforting, there truly are no words for this (and also the brussels sprouts gratin). Your dishes are truly top notch, and I appreciate you so much and the work you put into this. You are a true holiday hero, Jen!!!!!

    • — Michelle Raleigh
    • Reply
  • Hello,
    I love your recipes and use them them constantly.

    I am having a vegetarian family over for thanksgiving. I would like to use this recipe but they do not like Mushrooms. Any suggestions on what I could use substitute the mushrooms with? I really appreciate your help. Thank You so much.

    • Hi Rani, Glad you like the recipes! The one other vegetable that may work here in place of mushrooms is cauliflower, chopped into very small pieces, but I also think you could get away with just omitting the mushrooms. The onions and celery will provide plenty of flavor.

  • Really do not like to use celery but do when absolutely necessary. Can you use the spice of celery seed as a substitute for this and some of your other recipes?

    • Sure, Carol – that’s fine. You can also just omit it, if you like.

  • I wonder if these ingredients could be adapted for a stuffed mushroom recipe? They are one of my favorite fall and holiday treats.

    • I think that’s a great idea!

  • I found dried wild mushrooms. Can I use them dry or do I have to add water to them?


    • Hi Mary, I would reconstitute them before using. I’d love to know how it turns out. 🙂

      • Hydrating the dried mushrooms worked great! My guests loved the stuffing and couldn’t believe that it didn’t come from a turkey.

        • So glad – thanks for letting me know!

  • This is by far the best recipe

  • Hi Jen!

    I loved the taste of this stuffing. Unfortunately, I didn’t quite understand what a “large” loaf of Challah bread meant, and ended up buying the only one in the store (I think it may have been “medium” sized rather than “large”). It may be useful to add __cups to the end of the challah bread to know how much we’re working with. 3 cups of chicken broth added to mixture was a bit too much. I might try adding a little bit less chicken broth, maybe 2 cups, to the “medium sized” challah bread just in case, the next time I try this recipe.

    It was my first time making stuffing – I love your recipes and I follow yours to learn how to cook, since I recently started living away from my mom that cooked a lot of things for me 🙂 Thanks for all of your awesome recipes!

    • Hi Jenny, glad you like the recipes (but sorry to hear you struggled with this one). While they may vary a bit based on where you buy them, a good rule of thumb to keep in mind is that the standard sized challah is 16 ounces. If you find you’ve bought a loaf that weighs less than that, you’ll need to cut back on the liquid a bit. Hope that helps!

      • I would consider including this information directly in the recipe, i.e., that your recipe contemplates that a challah loaf is 16 ounces, especially since the bread to liquid ratio is, as you’ve noted, key. It took some time for me to unearth this vital tidbit in the comments.

        • — BethA108 on November 27, 2019
        • Reply
        • Done!

          • — Jenn on November 28, 2019
          • Reply
  • I made this stuffing for myThanksgiving meal this year. I have been making similar recipes for years..probably for around 20 years, and this is now the favorite of my family. I really like the use of challah as it adds a little sweetness. I found the amount of spices to be perfect. And you know what, I can give this recipe 5 stars without making any changes.😃😃😃😃😃

  • I am certain my family will LOVE your stuffing recipe but I am wondering if I could use vegetable broth instead of Chicken stock?

    • Sure, Sandy – that’ll work fine. Happy Thanksgiving!

      • Thank YOU! I really meant to say vegetable stock. 😊

  • Excited to try this recipe! What’s the best way to dry the challah? Do i cut it up and stick it in oven overnight or just leave it in one big loaf? Thanks so much!

    • Hi Lillian, It’s best to cut it into cubes. Enjoy!

  • Jenn- i am making the stuffing ahead on Wednesday for Thanksgiving on Thursday. Can i cut the celery up tonight – Tuesday? If so, do i need to put it in water in the frig or is it better to chop on Wednesday? Thanks!
    Best stuffing ever – 2nd time making it!

    • Hi Amy, You can actually chop the celery, onions and mushrooms all a day ahead, if you’d like. Just store them separately in plastic bags in the fridge (no water necessary). Happy Thanksgiving!

      • Thanks so much for the quick reply! Think i can toast the Challah tonight too (Tuesday) or is that pushing it?

        • Sure!

          • So should i toast and cool on the counter and then put in a plastic bag overnight? You are a god send! ❤️

            • — Amy
          • That’ll work — hope you enjoy!

            • — Jenn
  • I can’t wait to try this! Unfortunately, I bought regular sliced mushrooms. Will it taste okay if they’re not “wild” mushrooms. I didn’t know what that meant and they weren’t labeled “wild” at the Whole Foods!

    • It will still be delicious, Lisa – just won’t have quite the same flavor. Happy Thanksgiving!

  • Hello Jenn, please include me to your long list of admirers who totally trusts you and your recipes to always make me shine with family and friends. Thank you. I plan to make your challah stuffing for Thanksgiving 2017 and am requesting your opinion on adding 2 cups of roasted pumpkin to your recipe. If I do add the pumpkin, should I keep or omit the mushrooms? Sincerely, Marcine Mu.

    • Hi Marcine, That is so sweet – thank you! I’m glad you’re enjoying the recipes. I think you could add up to 2 cups of roasted pumpkin — and I’d keep the mushrooms since they add a lot of wonderful flavor.

  • Is it OK to prepare the challah/mushroom stuffing a day ahead? If so, should I bake it a day ahead also – or wait til Thanksgiving Day to bake it?

    • Hi Marilyn, It’s definitely fine to prepare the stuffing a day ahead (and regarding when to bake it, either way will work — Whatever is easiest for you. Enjoy!

  • Hi Jen,
    I always make challah stuffing like my mom did. I add several eggs to recipe that she made. Can I do that with your recipe.

    • Sure, Evie – but you might reduce the broth a bit to make up for the added moisture. Please lmk how it turns out!

  • Hi. This looks like what I’m looking for. Two questions – we have dairy allergy – do you think will taste ok with dairy-free margarine. I know you said can be reheated day of, but how long?covered?how hot? I don’t want to ruin it. Could I bake it the first 20 mins day before and then finish off the 25 mins to get golden right before serving?

    • Hi Linda, I think it’s perfectly fine to use dairy-free margarine. And I think your plan to bake the first 20 minutes the day before and finish it off before serving is perfect; that way it won’t overcook.

  • Followed your recipe but added sausage. It was very good, but it was soggy and not at all crispy on top as you stated. Wonder why?

    • Hi Diane, The sausage probably added a lot of additional fat to make the mixture “wetter.”

  • tried this for the first time for christmas day dinner needless to say it was a winner and will definetly make this every time a stuffing is need I did not put mushrooms in it and cooked it uncovered for 25 minutes longer than it said

  • I made the challah bread since I cannot get it here where I live. I really wanted to eat this stuffing and after a whole day working on that bread it was sooo worth it. Why to even ever go back to regular stuffing! It is addicting!!!

    I will even switch the challah for the bread cubes from your sausage stuffing which was also really good! I made both!

    Thank you


  • Hi and Happy Holidays!
    I mistakenly did not cook Challah and am now pre cooking 25 minutes with the entire ingredients… Major oops! I plan to entirely cook tomorrow when guests arrive. Any adjustments I might make?!

    • Hi Deanna, Absolutely no worries at all – it will be fine and no need to make any adjustments.

  • We prepared everything the day before (serving it tomorrow!) Is it better to bake now and reheat tomorrow? or keep in the refrigerator and bake tomorrow to serve tomorrow? THANK YOU

    • Hi Stacey, Honestly, it doesn’t matter either way. Whatever is easiest for you. Happy Thanksgiving!

  • Hi Jen, if I wanted to halve this recipe, approximately how many cups of bread would I need to use to get the ratio of bread to liquid right? Excited to try this for Thanksgiving!

    • Hi Julie, I’m not certain how many cups of bread the diced challah would be, but I would just use half the challah. If you’re using a different type of bread, I’d just use enough so that the diced pieces cover the bottom of a 9 x 13 dish. Hope that helps!

  • Can this recipe be frozen? And if so when and how?

    • Hi Deborah, I haven’t frozen this, but I think you could. I would bake it first; it can be frozen for 2 – 3 months.

      • Have you since frozen and reheated? I cooked it yesterday and froze it and I’m really nervous about the reheating process…

        • — Deanna Rodolph on November 25, 2019
        • Reply
        • It was very moist after cooking…a bit mushy maybe so I’m wondering if when I thaw and reheat, I need to let it dry out?

          • — Deanna Rodolph on November 25, 2019
          • Reply
          • Yes, if you found it a bit mushy, I’d reheat it uncovered so that it can dry out a little in the oven. 🙂

            • — Jenn on November 25, 2019
        • I haven’t, Deanna – I’m sorry!

          • — Jenn on November 25, 2019
          • Reply
  • This looks so delish and easy, (like every recipe of yours that I’ve made)! Can I substitute homemade turkey stock instead of the chicken broth?

  • Hi – This recipe looks amazing! I’m making a stuffed turkey breast for Friendsgiving, (day after Thanksgiving). I would like to add pork sausage to this and was wondering whether I should adjust any of the ingredients because it’s being stuffed in the turkey breast? Thanks!

    • Hi Donna, Italian sausage sounds like a great addition — refer to my easy sausage stuffing recipe for technique. And I’d probably reduce the broth by a little (about 1 cup) if you’ll be stuffing this into the turkey. Enjoy!

  • I love your stuffings and want to make both this year. For the challah one, I have some guests with mushroom allergies. What would be good as a substitute that would give a hearty flavor? Or is there another recipe that would work well with challah?

    • Hi Karen, Glad you like the stuffings! The one other vegetable that may work here is cauliflower, chopped into very small pieces, but I also think you could get away with just omitting the mushrooms. The onions and celery will provide plenty of flavor.

  • can this be made the day before?

  • What kind of wild mushrooms do you use for this recipe?

    • Hi Norma, I use a mix of Shiitake, oyster and portobello mushrooms.

      • Did you buy all three kinds of mushrooms fresh? Oyster mushrooms, I’ve seen dried, but not fresh. If so, did you need to hydrate them. I made your stuffing this year without the mushrooms and it was delicious, only because both of my daughters don’t like mushrooms. But next Thanksgiving, I’ll make one of each.

        • I was able to find all of the mushrooms fresh, but if you can only find the dried version, rehydrating them would work just fine!

  • Can I use cornbread?

    • Hi Kimberly, Yes, I think that would work well. Happy Thanksgiving!

      • Made it with cornbread (Jiffy 3 boxes). I had to add a tad more broth, but boy was this good! So much flavor. The smell alone from making it was sensational. I will definitely make this for Christmas!

  • This has been my go-to stuffing recipe for 3 or 4 years so I’m overdue for a review. This stuffing is hands down, the best stuffing I have ever made. I ‘ve never found a reason to divert from it. I follow it to a T, and it is perfect. Very hearty, fluffy. The slight sweetness of the challah paired with all the savoriness going on, not to mention the little bit of crunch from the bits of celery, makes this fantastic. And it’s really simple to make and can be prepared ahead of time. I usually assemble the day before, store in fridge, bake the next day. Thank you for this recipe … it’s on it’s way to being a tradition 🙂

  • Hi Jenn,

    Your thoughts on possibly adding cooked crumbled sausage? If so what would you recommend. Made your Italian sausage bread pudding was amazing. Have also noticed some recipes adding egg to the stuffing what would the reason for that be?
    Looking forward to trying your recipe. Thanks

    • Hi Cindy, I love the idea of adding Italian sausage — see my easy sausage stuffing for technique. The egg moistens the stuffing and binds it together. I hope you enjoy the recipe, and please come back and let me know how it turns out 🙂

  • Can you give an approximate weight for a “large” loaf of challah?

    • Hi Janice, I’ll have to look next time I’m at the store but really just a typical size challah is fine.

  • Would it be a problem if I used defrosted Challah bread for this recipe? Does it have to be fresh from the bakery? It’s hard to come by in the city and I’d like to stock up in the freezer with a few loaves once I do get my hands on it.

    • Hi Anna, Frozen will work just fine. Enjoy!

  • One large loaf can you please specify approximate amount of cups and how moist the cubes should be? Thank you.

    • Hi Cindy, It’s about 8-10 cups. The bread should be moist but not soggy.

  • Made this for Thanksgiving dinner. Got rave reviews. Best stuffing I’ve ever made. Delicious!

  • Could this be made in a crock pot instead of baked? My oven is broken!!!!

    • Hi Karen, You could make it in a crock pot but you wouldn’t get the crispy crust on top. Would still be good, though 🙂

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

    • 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.

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

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

  • 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!

  • 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!

  • Can you refrigerate overnight?

    • Hi Nicole, Yes it is fine to refrigerate overnight.

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

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

  • 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!


  • 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!

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

  • 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.

  • With the new 2011. Year! Congratulations.

  • 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.

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

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

  • 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 🙂

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

  • 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!

  • That is one tasty looking stuffing!

  • 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.

  • 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!

  • Sounds delicious, I never thought to use Challah! 🙂

  • 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!!!

  • 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! 🙂

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