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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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  • I have used this stuffing for our family dinner the last few years – absolutely divine! I would never want to make something else: so rich, comforting, there truly are no words for this (and also the brussels sprouts gratin). Your dishes are truly top notch, and I appreciate you so much and the work you put into this. You are a true holiday hero, Jen!!!!!

    • — Michelle Raleigh
    • Reply

  • Hello,
    I love your recipes and use them them constantly.

    I am having a vegetarian family over for thanksgiving. I would like to use this recipe but they do not like Mushrooms. Any suggestions on what I could use substitute the mushrooms with? I really appreciate your help. Thank You so much.

    • Hi Rani, Glad you like the recipes! The one other vegetable that may work here in place of mushrooms 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.

  • Really do not like to use celery but do when absolutely necessary. Can you use the spice of celery seed as a substitute for this and some of your other recipes?

    • Sure, Carol – that’s fine. You can also just omit it, if you like.

  • I wonder if these ingredients could be adapted for a stuffed mushroom recipe? They are one of my favorite fall and holiday treats.

    • I think that’s a great idea!

  • I found dried wild mushrooms. Can I use them dry or do I have to add water to them?

    Thanks!

    • Hi Mary, I would reconstitute them before using. I’d love to know how it turns out. 🙂

      • Hydrating the dried mushrooms worked great! My guests loved the stuffing and couldn’t believe that it didn’t come from a turkey.

        • So glad – thanks for letting me know!

  • This is by far the best recipe

  • Hi Jen!

    I loved the taste of this stuffing. Unfortunately, I didn’t quite understand what a “large” loaf of Challah bread meant, and ended up buying the only one in the store (I think it may have been “medium” sized rather than “large”). It may be useful to add __cups to the end of the challah bread to know how much we’re working with. 3 cups of chicken broth added to mixture was a bit too much. I might try adding a little bit less chicken broth, maybe 2 cups, to the “medium sized” challah bread just in case, the next time I try this recipe.

    It was my first time making stuffing – I love your recipes and I follow yours to learn how to cook, since I recently started living away from my mom that cooked a lot of things for me 🙂 Thanks for all of your awesome recipes!

    • Hi Jenny, glad you like the recipes (but sorry to hear you struggled with this one). While they may vary a bit based on where you buy them, a good rule of thumb to keep in mind is that the standard sized challah is 16 ounces. If you find you’ve bought a loaf that weighs less than that, you’ll need to cut back on the liquid a bit. Hope that helps!

      • I would consider including this information directly in the recipe, i.e., that your recipe contemplates that a challah loaf is 16 ounces, especially since the bread to liquid ratio is, as you’ve noted, key. It took some time for me to unearth this vital tidbit in the comments.

  • I made this stuffing for myThanksgiving meal this year. I have been making similar recipes for years..probably for around 20 years, and this is now the favorite of my family. I really like the use of challah as it adds a little sweetness. I found the amount of spices to be perfect. And you know what, I can give this recipe 5 stars without making any changes.😃😃😃😃😃

  • I am certain my family will LOVE your stuffing recipe but I am wondering if I could use vegetable broth instead of Chicken stock?

    • Sure, Sandy – that’ll work fine. Happy Thanksgiving!

      • Thank YOU! I really meant to say vegetable stock. 😊

  • Excited to try this recipe! What’s the best way to dry the challah? Do i cut it up and stick it in oven overnight or just leave it in one big loaf? Thanks so much!

    • Hi Lillian, It’s best to cut it into cubes. Enjoy!

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