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 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
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 🙂
Can you give an approximate weight for a “large” loaf of challah?
Hi Janice, I’ll have to look next time I’m at the store but really just a typical size challah is fine.
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.
Hi Anna, Frozen will work just fine. Enjoy!
One large loaf can you please specify approximate amount of cups and how moist the cubes should be? Thank you.
Hi Cindy, It’s about 8-10 cups. The bread should be moist but not soggy.
Made this for Thanksgiving dinner. Got rave reviews. Best stuffing I’ve ever made. Delicious!
Could this be made in a crock pot instead of baked? My oven is broken!!!!
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 🙂
What if you want to stuff it in a turkey? Does the liquid amount need to change?
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.
can this be made in a muffin tin for individual stuffing portions?
Hi Sharon, Absolutely, I love that idea. Just watch the cooking time…won’t take as long.
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!
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!