If you crave a stuffing that’s overflowing with earthy depth, herbaceous brightness, and pure comfort, this Challah, Wild Mushroom & Herb Stuffing is your next must-try. The pillowy richness of challah takes on savory new life when tossed with golden wild mushrooms and fresh herbs, turning every bite into, quite simply, Thanksgiving magic. Each forkful delivers a dreamy blend of textures—crisp on top, tender below—with flavors nuanced enough to shine brilliantly at any holiday table (or to steal the show on an ordinary weeknight!).
Ingredients You’ll Need
The beauty of Challah, Wild Mushroom & Herb Stuffing lies in its straightforward ingredients, each chosen for how they heighten the dish’s comfort and complexity. Every component is an essential brushstroke for both flavor and texture, so don’t skip or skimp—let’s celebrate them all!
- Challah bread: The subtle sweetness and fluffy interior create the perfect absorbent foundation for your stuffing.
- Unsalted butter: The hero for richness and that irresistible golden, toasty flavor.
- Olive oil: Balances the butter and adds depth—think of it as a flavor anchor.
- Yellow onion: Sweetens and softens, layering the aromatic base with its mellowing warmth.
- Celery: For savory crunch and a subtle grassy note that’s essential in classic stuffing.
- Wild mushrooms: A mix of cremini, shiitake, and oyster gives you robust flavor and a satisfying bite.
- Garlic: Lends gentle pungency, perfuming every bite with its savory magic.
- Fresh parsley: Offers verdant freshness that lifts the earthy mushroom flavors.
- Fresh sage: Classic, woodsy, and autumnal—a little goes a long way, so savor it!
- Fresh thyme leaves: Adds subtle lemony undertones that make everything pop.
- Salt & black pepper: Enhance all those layers without overpowering the star ingredients.
- Low-sodium chicken or vegetable broth: Moistens the bread, steaming it into plushness while adding savory backbone.
- Eggs: Bind it all together for that classic, just-set stuffing texture.
How to Make Challah, Wild Mushroom & Herb Stuffing
Step 1: Toast the Challah
Begin by heating your oven to 300°F (150°C). Spread your challah cubes in a single layer on a baking sheet and toast for 20-25 minutes, just until they’re lightly dried out—but not rock-hard! This quick step gives the bread a chance to absorb all the mushroom-herb goodness later without turning to mush. Once they’re golden at the edges, let them cool while you tackle the rest.
Step 2: Sauté the Aromatics and Mushrooms
Increase your oven to 350°F (175°C). In a large skillet, melt the butter together with olive oil over medium heat (the combo keeps everything luscious but not heavy). Add your chopped onion and celery and sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and just starting to take on color. Slide in the sliced wild mushrooms and keep stirring for another 8-10 minutes, until they release their moisture and turn golden. Finally, stir in the minced garlic and let it cook just a minute more—your kitchen should smell heavenly by now!
Step 3: Add Fresh Herbs and Season
Take the skillet off the heat and add all your chopped herbs—parsley, sage, and thyme—along with salt and pepper. Toss everything together so the hot veggies and mushrooms wake up all those fresh herbs, making your kitchen even more fragrant. This is where Challah, Wild Mushroom & Herb Stuffing gains its aromatic backbone!
Step 4: Assemble the Stuffing
In a big mixing bowl, which you’ll need for easy tossing, combine your cooled toasted challah cubes with the sizzling mushroom and herb mixture. Give everything a gentle toss so you don’t squash the bread—it’s all about respect for those custardy insides!
Step 5: Add Broth and Eggs
In a separate bowl, whisk together the chicken or veggie broth with your beaten eggs. This savory custard is what transforms cubes of challah into that classic, cohesive stuffing. Pour it evenly over the bread mixture, then gently toss again until every last bit is moistened but not soggy.
Step 6: Bake
Grease a 9×13-inch baking dish (it makes for an easy serve and no sticking), then scrape your mixture right in. Cover tightly with foil so everything steams and softens. Let it bake for 30 minutes, then uncover, and bake another 15-20 minutes until the top is perfectly golden brown and you can’t resist sneaking a taste. Let it rest five minutes before digging in, so each piece holds together beautifully.
How to Serve Challah, Wild Mushroom & Herb Stuffing
Garnishes
A sprinkle of fresh chopped parsley or a few extra crispy fried sage leaves on top can turn Challah, Wild Mushroom & Herb Stuffing from homey to elegant. For a little luxe, consider a light shower of grated Parmesan or lemon zest—both add a bright finish that wakes up the earthy richness.
Side Dishes
This stuffing is a perfect partner for roast turkey, herbed chicken, or even honey-glazed carrots. Try it alongside roasted Brussels sprouts, mashed potatoes, or a simple cranberry salad. The savory character of Challah, Wild Mushroom & Herb Stuffing lets it elevate any holiday or family dinner spread.
Creative Ways to Present
For some wow-factor, spoon servings into individual ramekins, bake them separately, and serve as tidy little stacks. Or pile the stuffing high in a hollowed-out squash for a show-stopping vegetarian centerpiece. Looking for party snacks? Bake it in a muffin tin for adorable, hand-held stuffing “cups.”
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Challah, Wild Mushroom & Herb Stuffing tightly with foil or transfer to an airtight container. It will stay fresh and moist in the refrigerator for up to 3 days—just long enough to sneak late-night bites.
Freezing
Want to prep ahead? You’re in luck. This stuffing freezes surprisingly well! Let it cool fully, then transfer portions to freezer-safe containers or tightly wrapped in foil. It will keep its flavor and texture for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the stuffing with foil and place in a 350°F (175°C) oven until warmed through—usually 20-25 minutes. For extra crispiness on the top, remove the foil for the last 5-10 minutes. If it seems dry, drizzle with a splash of broth before reheating.
FAQs
Can I make Challah, Wild Mushroom & Herb Stuffing in advance?
Absolutely! You can assemble the stuffing up to a day ahead, cover, and refrigerate. Bake it just before serving for the best texture and flavor.
What’s the best mushroom mix to use for this stuffing?
A blend of cremini, shiitake, and oyster mushrooms works beautifully—they each bring a different texture and earthiness. If one variety’s not available, substitute with more of what you have on hand; even plain cremini or white button mushrooms will be tasty.
Is it possible to make this stuffing completely vegetarian?
Yes! Simply use low-sodium vegetable broth instead of chicken broth. All other ingredients in Challah, Wild Mushroom & Herb Stuffing are naturally vegetarian-friendly.
Can I add sausage or other proteins?
Definitely! If you want to include sausage, just brown it before adding the onions and celery, then assemble as directed. It adds wonderful richness to the stuffing.
How do I keep the stuffing from getting soggy?
Make sure the challah cubes are well toasted and only add as much broth as needed to moisten the bread, not saturate it. When assembling, toss everything gently and use the bake time to allow excess moisture to evaporate, resulting in that perfect texture.
Final Thoughts
There’s nothing quite like the cozy, savory magic of Challah, Wild Mushroom & Herb Stuffing to bring everyone to the table. It’s a recipe that radiates warmth, whether you make it for a big feast or a quiet family supper. Give it a try—you’ll be amazed how quickly it becomes your new favorite!
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Challah, Wild Mushroom & Herb Stuffing Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and savory stuffing featuring the rich flavors of wild mushrooms, fresh herbs, and hearty challah bread. Perfect for holiday gatherings or as a comforting side dish any time of the year.
Ingredients
Challah Bread:
- 1 loaf (about 1 pound) challah bread, cut into 1-inch cubes
Vegetable Mixture:
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 12 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Broth Mixture:
- 2 cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
Instructions
- Preheat Oven: Preheat oven to 300°F (150°C) and toast challah cubes for 20-25 minutes.
- Sauté Vegetables: In a skillet, sauté onion, celery, and mushrooms until golden brown.
- Combine Ingredients: Mix vegetable mixture with herbs, salt, and pepper. Toss with toasted challah cubes.
- Add Broth: Whisk together broth and eggs, then pour over bread mixture.
- Bake: Transfer to baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for 15-20 minutes until golden brown.
- Serve: Let rest for 5 minutes before serving.
Notes
- This stuffing can be prepared ahead and baked just before serving.
- For added flavor, consider using homemade chicken broth or incorporating sautéed sausage.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg
