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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 made this a day ahead. I plan to make it again, because it was quite tasty, and my family enjoyed it, but next time, I plan not to add the chicken broth until shortly before I bake it, or perhaps not initially add as much and monitor the dressing for moistness during cooking. We thought the challah was too soggy. Or I might try a stale rustic white bread in lieu of the challah.

    • — Brian J Hostetler
    • Reply

  • Hi Jenn
    Can you substitute challah dinner buns for the loaf or would it be better to use another type of bread. I’m unable to purchase the challah loaf.

    Thanks Nicole

    • The challah buns would be fine here — enjoy!

  • This stuffing is delicious! And I haven’t even baked it off yet! 😊 Thanks Jenn for another keeper! Happy Thanksgiving!

    • LOL — happy Thanksgiving to you! 🙂

  • Oh no! I got all the ingredients for this stuffing except for challah which is sold out at the store. Can regular sourdough stuffing breadcrumbs be used instead? If so, how many cups should I put in? Thanks!

    • That’s fine, Kira. I’m guessing it’d be about 10 cups. 🙂

  • Hi Jenn! Happy Thanksgiving! Just wondering if this recipe would work without the mushrooms? Thanks!

    • Hi Marissa, Another option 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.

  • Hi Jenn,
    If I substitute canola oil for the butter when I make the challah stuffing, how much canola oil should I use?
    thanks!

    • Hi Carol, I’d use the same amount. Hope you enjoy!

  • Hello Jenn! We just cooked this stuffing for a test run, I could not get challah so I use a French brioche. I live in Colorado so it’s high altitude that can affect cooking time. We’ve been cooking the stuffing for a total of 1hr and 15 minutes and it’s like soup. Do you have any recommendations? I know this is delicious and I really want to make it for thanksgiving! Perhaps cutting the chicken stock in half?

    Thank you!

    • Hi Julie, sorry to hear you are having a problem with this! I don’t have any experience with high altitude baking so not sure how much it would impact this but are you sure you didn’t make a measuring error? If not, yes I would cut the chicken broth by 1/4 to 1/2.

  • Hi Jean,
    Sorry to bother you again about Stuffing recipes!! The Challah recipe is going to be perfect. I just have ONE more question. Since I’ve already frozen the brioche type bread cubes, how should I defrost them to use in the stuffing? I’m afraid to freeze the whole thing – baked – as it might be too soggy upon reheating. I’m just not sure I will have the time the day before (Weds) to make it. I CAN make it Weds. and leave in fridge for one day and think that would probably be best. It’s just going to be a busy day!!

    Thanks in advance,
    Joan

    P.S.
    I’ve already purchased both a gravy strainer and a new baster from Williams-Sonoma based on your suggestions…so their ads are paying off. 😉

    • Hi Joan, always happy to help! Yes, it’s perfectly fine to make this a day ahead. See the bottom of the recipe for Make-Ahead instructions. Happy Thanksgiving!

  • I made this for Thanksgiving, along with your brussels sprouts recipe, and both were a huge hit! Thank you!

  • Love the end result. I made my own challah. Since I follow Weight Watchers, I left out the stick of butter to keep the points low and used a couple of tablespoons of butter flavored olive oil. All the guests enjoyed the stuffing.

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