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Baking dish of challah, wild mushroom, and herb stuffing.

Challah, Wild Mushroom & Herb Stuffing

Adapted from Mrs. Wheelbarrow on Food52
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)
  • 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
US Customary - Metric

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

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 (175°C). Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.
Freezing 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 (165°C) oven until hot.

Nutrition Information

Per serving (10 servings)Calories: 259kcalCarbohydrates: 29gProtein: 7gFat: 13gSaturated Fat: 7gCholesterol: 50mgSodium: 448mgFiber: 3gSugar: 4g
Nutritional Data Disclaimer

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.