Challah, Wild Mushroom & Herb Stuffing
This post may contain affiliate links. Read my full disclosure policy.
This stuffing 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 challah stuffing, modestly adapted from Mrs. Wheelbarrow on Food52, reminds me of the one my grandmother used to make. 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 buy your mushrooms pre-sliced to cut down on prep time.
What You’ll Need To Make Challah, Wild Mushroom & Herb Stuffing
Step-By-Step Instructions
Cut the challah into 1-inch cubes and spread onto a rimmed baking sheet.
Bake for about 25 minutes, or until dry and lightly toasted. Set aside.
Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent.
Add the celery, herbs, mushrooms, salt and pepper.
Cook until celery is slightly softened, about 5 minutes more.
In a large bowl, combine bread cubes, onion/vegetable mixture, and chicken stock.
Toss well.
Transfer the stuffing to the prepared baking dish and cover with foil.
Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
You May Also Like
Challah, Wild Mushroom & Herb Stuffing
Ingredients
- 1 large loaf challah (about 1 pound)
- ½ cup (1 stick) unsalted butter, plus more for buttering baking dish
- 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 ¼ teaspoon dried and crumbled)
- ½ teaspoon finely chopped fresh sage (or ¼ teaspoon dried)
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 cups chicken broth
Instructions
- Preheat the oven to 300°F (150°C) and set an oven rack in the middle position. Butter a 9 x 13-in (23 x 33-cm) baking dish.
- Cut the challah into 1-in (2.5-cm) 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.
- Increase the oven temperature to 350°F (175°C).
- 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.
- In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well.
- Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).
- Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
I’m not a fan of brioche or challah bread; can I use Italian or French bread instead and if so, would I need to add an egg for binding?
Also I want to add chopped cooked chestnuts to the stuffing as my mother always did; will it still work in the recipe?
Thank you , Marlene
Hi Marlene, Italian or French bread Will work as well as the cooked chestnuts. Just make sure to season them.