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Challah, Wild Mushroom & Herb Stuffing

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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

ingredients

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 crispy on top and loaded with an earthy, buttery mix of onions and vegetables.

Servings: 8 to 10

Ingredients

  • 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 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

  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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Comments

  • Hi Jenn,
    I am looking forward to making this recipe for our thanksgiving dinner. Can I bake this in a le creuset dutch oven? I am taking this to a home that is 4 hours away and think it would stay warm if made in a dutch oven. Thanks!

    • — R.A. on November 21, 2022
    • Reply
    • Sure that will work. Enjoy!

      • — Jenn on November 21, 2022
      • Reply

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