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Challah, Wild Mushroom & Herb Stuffing

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By Jenn Segal
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This stuffing crispy on top and loaded with an earthy, buttery mix of onions and vegetables.

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

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.

Table of Contents

What You’ll Need To Make Challah, Wild Mushroom & Herb Stuffing

Stuffing ingredients including broth, butter, and herbs.

Step-By-Step Instructions

Cut the challah into 1-inch cubes and spread onto a rimmed baking sheet.

Cubes of Challah on a baking sheet.

Bake for about 25 minutes, or until dry and lightly toasted. Set aside.

Toasted cubes of Challah on a baking sheet.

Melt 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.

Mushrooms, herbs, and other ingredients in a skillet.

Cook until celery is slightly softened, about 5 minutes more.

Mushrooms, herbs, and other ingredients mixed in a skillet.

In a large bowl, combine bread cubes, onion/vegetable mixture, and chicken stock.

Toasted challah in a bowl with a mushroom mixture.

Toss well.

Spatula in a bowl with a challah and mushroom mixture.

Transfer the stuffing to the prepared baking dish and cover with foil.

Uncooked challah, wild mushroom, and herb stuffing in a baking dish.

Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

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

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Challah, Wild Mushroom & Herb Stuffing

Metric Cup Measures
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)
  • 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.

Nutrition Information

Powered by Edamam

  • 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
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.

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Comments

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  • We prepared everything the day before (serving it tomorrow!) Is it better to bake now and reheat tomorrow? or keep in the refrigerator and bake tomorrow to serve tomorrow? THANK YOU

    • Hi Stacey, Honestly, it doesn’t matter either way. Whatever is easiest for you. Happy Thanksgiving!

  • Hi Jen, if I wanted to halve this recipe, approximately how many cups of bread would I need to use to get the ratio of bread to liquid right? Excited to try this for Thanksgiving!

    • Hi Julie, I’m not certain how many cups of bread the diced challah would be, but I would just use half the challah. If you’re using a different type of bread, I’d just use enough so that the diced pieces cover the bottom of a 9 x 13 dish. Hope that helps!

      • We have a small gathering this year. Only three of us. If I halved the recipe, would I want to use an 8×8 inch baking dish instead? Also, I only have baby bella mushrooms. I am assuming those will work in a pinch 🙂

        • Yes and yes – hope you enjoy!

  • Can this recipe be frozen? And if so when and how?

    • Hi Deborah, I haven’t frozen this, but I think you could. I would bake it first; it can be frozen for 2 – 3 months.

      • Have you since frozen and reheated? I cooked it yesterday and froze it and I’m really nervous about the reheating process…

        • — Deanna Rodolph
        • Reply

        • It was very moist after cooking…a bit mushy maybe so I’m wondering if when I thaw and reheat, I need to let it dry out?

          • — Deanna Rodolph
          • Reply

          • Yes, if you found it a bit mushy, I’d reheat it uncovered so that it can dry out a little in the oven. 🙂

            • — Jenn

        • I haven’t, Deanna – I’m sorry!

  • This looks so delish and easy, (like every recipe of yours that I’ve made)! Can I substitute homemade turkey stock instead of the chicken broth?

    • Absolutely!

  • Hi – This recipe looks amazing! I’m making a stuffed turkey breast for Friendsgiving, (day after Thanksgiving). I would like to add pork sausage to this and was wondering whether I should adjust any of the ingredients because it’s being stuffed in the turkey breast? Thanks!

    • Hi Donna, Italian sausage sounds like a great addition — refer to my easy sausage stuffing recipe for technique. And I’d probably reduce the broth by a little (about 1 cup) if you’ll be stuffing this into the turkey. Enjoy!

  • I love your stuffings and want to make both this year. For the challah one, I have some guests with mushroom allergies. What would be good as a substitute that would give a hearty flavor? Or is there another recipe that would work well with challah?
    Thanks!

    • Hi Karen, Glad you like the stuffings! The one other vegetable that may work here is cauliflower, chopped into very small pieces, but I also think you could get away with just omitting the mushrooms. The onions and celery will provide plenty of flavor.

  • can this be made the day before?

  • What kind of wild mushrooms do you use for this recipe?

    • — norma o. riess
    • Reply

    • Hi Norma, I use a mix of Shiitake, oyster and portobello mushrooms.

      • Did you buy all three kinds of mushrooms fresh? Oyster mushrooms, I’ve seen dried, but not fresh. If so, did you need to hydrate them. I made your stuffing this year without the mushrooms and it was delicious, only because both of my daughters don’t like mushrooms. But next Thanksgiving, I’ll make one of each.

        • — norma o. riess
        • Reply

        • I was able to find all of the mushrooms fresh, but if you can only find the dried version, rehydrating them would work just fine!

  • Can I use cornbread?

    • Hi Kimberly, Yes, I think that would work well. Happy Thanksgiving!

      • Made it with cornbread (Jiffy 3 boxes). I had to add a tad more broth, but boy was this good! So much flavor. The smell alone from making it was sensational. I will definitely make this for Christmas!

  • This has been my go-to stuffing recipe for 3 or 4 years so I’m overdue for a review. This stuffing is hands down, the best stuffing I have ever made. I ‘ve never found a reason to divert from it. I follow it to a T, and it is perfect. Very hearty, fluffy. The slight sweetness of the challah paired with all the savoriness going on, not to mention the little bit of crunch from the bits of celery, makes this fantastic. And it’s really simple to make and can be prepared ahead of time. I usually assemble the day before, store in fridge, bake the next day. Thank you for this recipe … it’s on it’s way to being a tradition 🙂

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