Challah, Wild Mushroom & Herb Stuffing

By milly1362

Ingredients

• 1 large loaf of challah, best quality
• 1/2 cup (1 stick) unsalted butter, plus more for greasing baking dishes
• 2 cups yellow onion, diced
• 2 cups celery, diced
• 2 cups wild mushrooms, diced
• 2 tablespoons fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, finely chopped (or 1/4 teaspoon dried and crumbled)
• 1/2 tablespoon fresh sage, finely chopped (or 1/4 teaspoon dried)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 3 cups chicken stock, preferably organic

Details

Servings 10

Preparation

Step 1

1. Preheat the oven to 300 degrees. Butter two 8-inch square baking dishes.

2. Cut challah into 1-inch cubes and spread onto two rimmed baking sheets. Bake for about 25 minutes, or until dry and lightly toasted.

3. Melt butter in a large saute pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, herbs, mushrooms, salt and pepper and cook until celery is slightly softened, about 5 minutes more.

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

5. Divide stuffing into prepared baking dishes. Cover with buttered foil and refrigerate until ready to cook (up to a few hours). Bring to room temperature before cooking.

6. Bake at 350 degrees for 20 minutes. Remove foil and continue baking until golden, about 25 minutes more. Serve immediately.