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Challah, Wild Mushroom & Herb Stuffing

5 stars based on 7 votes

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


  • 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


  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

  • 4 stars

    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?

    - Diane on December 26, 2016 Reply
    • Hi Diane, The sausage probably added a lot of additional fat to make the mixture “wetter.”

      - Jenn on December 28, 2016 Reply
  • 5 stars

    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

    - tem on December 26, 2016 Reply
  • 5 stars

    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


    - Sara MacMillan on December 1, 2016 Reply
  • 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?!

    - Deanna King on November 23, 2016 Reply
    • Hi Deanna, Absolutely no worries at all – it will be fine and no need to make any adjustments.

      - Jenn on November 23, 2016 Reply
  • 5 stars

    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

    - Stacey on November 23, 2016 Reply
    • Hi Stacey, Honestly, it doesn’t matter either way. Whatever is easiest for you. Happy Thanksgiving!

      - Jenn on November 24, 2016 Reply
  • 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!

    - Julie on November 23, 2016 Reply
    • 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!

      - Jenn on November 23, 2016 Reply
  • Can this recipe be frozen? And if so when and how?

    - Deborah Katz on November 21, 2016 Reply
    • 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.

      - Jenn on November 22, 2016 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?

    - Allyson on November 17, 2016 Reply
    • Absolutely!

      - Jenn on November 18, 2016 Reply
  • 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!

    - Donna on November 14, 2016 Reply
    • 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!

      - Jenn on November 14, 2016 Reply
  • 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?

    - Karen on November 4, 2016 Reply
    • 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.

      - Jenn on November 4, 2016 Reply
  • can this be made the day before?

    - Erica Peale on October 29, 2016 Reply
    • Yep!

      - Jenn on October 29, 2016 Reply
  • What kind of wild mushrooms do you use for this recipe?

    - norma o. riess on November 30, 2015 Reply
    • Hi Norma, I use a mix of Shiitake, oyster and portobello mushrooms.

      - Jenn on December 1, 2015 Reply
      • 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.

        - norma o. riess on December 2, 2015 Reply
        • 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!

          - Jenn on December 3, 2015 Reply
  • Can I use cornbread?

    - Kimberly on November 23, 2015 Reply
    • Hi Kimberly, Yes, I think that would work well. Happy Thanksgiving!

      - Jenn on November 23, 2015 Reply
      • 5 stars

        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!

        - Kimberly on November 28, 2015 Reply
  • 5 stars

    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 🙂

    - Kelly on November 23, 2015 Reply
  • 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

    - Cindy on November 17, 2015 Reply
    • 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 🙂

      - Jenn on November 17, 2015 Reply
  • Can you give an approximate weight for a “large” loaf of challah?

    - Janice on November 10, 2015 Reply
    • Hi Janice, I’ll have to look next time I’m at the store but really just a typical size challah is fine.

      - Jenn on November 14, 2015 Reply
  • 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.

    - Anna on October 5, 2015 Reply
    • Hi Anna, Frozen will work just fine. Enjoy!

      - Jenn on October 5, 2015 Reply
  • One large loaf can you please specify approximate amount of cups and how moist the cubes should be? Thank you.

    - Cindy Long on August 27, 2015 Reply
    • Hi Cindy, It’s about 8-10 cups. The bread should be moist but not soggy.

      - Jenn on August 30, 2015 Reply
  • 5 stars

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

    - Chris on December 3, 2014 Reply
  • Could this be made in a crock pot instead of baked? My oven is broken!!!!

    - Karen Pearson on October 6, 2014 Reply
    • 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 🙂

      - Jenn on October 6, 2014 Reply
  • 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!


    - 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.

    - 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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