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
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.
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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.
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
- Preheat the oven to 300°F and set an oven rack in the middle position. Butter a 9x13-inch baking dish.
- 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.
- Increase the oven temperature to 350°F.
- 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.
- 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.
- 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.
Nutrition Information
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- Per serving (10 servings)
- Calories: 259
- Fat: 13 g
- Saturated fat: 7 g
- Carbohydrates: 29 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 448 mg
- Cholesterol: 50 mg
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.
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Hi
My dsughter is vegetarian. I plan to sub vegetable broth. Is there something else I should add to punch up the flavor or will the mushrooms provide enough umami flavor?
Hi Shelley, the stuffing will still have plenty of flavor with vegetable broth. Hope everyone enjoys!
Coildn’t find challah, will brioche be a reasonable substitute?
yep, definitely!
Can I use rehydrated dried mushrooms?
Hi Diane, I’ve never tried it, but I think it should work. Enjoy!
This is such a delicious recipe. I think I have made it three times in the last month. My husband and I both consider it a special treat. I had to substitute a different bread. I used farmed mushrooms. Even so it was excellent. I only used thyme and sage not rosemary. Jenn has created a classic that I am so pleased to have now in our favorite meals rotation. I even crumbled some pre-cooked ground turkey on the bottom of the casserole dish before adding the stuffing. Next I plan to serve this with turkey gravy.
I’m thinking about having this with crown roast this weekend. do you think this would pair well and what is the best way to place it within the center of the roast..cook first then scoop into center?
Yes, I think that would be the way to go – please LMK how it turns out!
I’ve never been much of a stuffing person, but this recipe sounded good and easy, so I used the make-ahead instructions, and everyone absolutely loved it (including several others who never really cared about stuffing before). The flavor is incredible, and the texture is the best – crispy on top but chewy and decadent inside. A simple but fabulous recipe!
Jenn
I plan to make this stuffing but cannot find a combination package of wild mushrooms. Can I use baby bella or will that be bland? I did see shiitake -is that better to use?
Thanks’
Hi Debbie, I’d go with the shiitake. Hope you enjoy!
Hi! Most stuffing recipes call for an egg or two as a binder. Do you not use it here because you are using challah, a softer bread? Or can I throw in an egg?
Thanks!
Liza
Hi Liza, 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!
Hi Jen,
Can I add leeks to this for more flavor? If so, how much do you suggest and would I have to adjust the amount of onion?
Thanks!
Hi Liza, if you want to use leeks, I would just replace the onion with the same amount of leeks. BTW, I don’t think it will significantly impact the flavor. Hope you enjoy!
Thank you so much for this recipe! It’s super easy to make and delicious! I have been making it the last couple years and it’s a hit every time!
Apologies if this has been asked, but what particular types of wild mushrooms have people used? thank you! Excited to try this for this coming Thanksgiving!
Hi Maggie, Chantarelle, Morels, and Oyster mushrooms will all work. (I usually buy the blend of sliced wild mushrooms that’s available around the holidays.) Hope that helps!