Prepare to embark on a gastronomic journey that will elevate your dining experience from ordinary to extraordinary! This Challah Wild Mushroom Herb Stuffing is not just a side dish – it's a flavor-packed sensation that combines the rich, pillowy softness of traditional Jewish challah bread with the earthy, robust essence of wild mushrooms and fragrant herbs. Whether you're hosting a festive dinner or simply craving a luxurious accompaniment to your main course, this recipe promises to be a show-stopper that will have your guests begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 1 loaf challah, cubed
- 2 cups wild mushrooms, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 350°F (175°C). This will ensure that your stuffing cooks evenly once prepared.
- Take the loaf of challah and cut it into small, bite-sized cubes. You will need enough to fill about 8 cups. Spread the cubes out on a baking sheet and toast them in the preheated oven for about 10 minutes, or until they are lightly golden and slightly crispy. Remove from the oven and set aside.
- While the challah is toasting, prepare the vegetables. Chop the onion and celery into small pieces. Clean the wild mushrooms by wiping them with a damp cloth, then chop them into smaller pieces.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and celery. Sauté for about 5 minutes, or until the onion becomes translucent and the celery is tender.
- Add the chopped wild mushrooms to the skillet and continue to sauté for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned.
- Once the mushrooms are cooked, stir in the fresh parsley and thyme. Season the mixture with salt and pepper to taste. Cook for an additional 2 minutes to allow the herbs to release their flavors.
- In a large mixing bowl, combine the toasted challah cubes with the sautéed vegetable and herb mixture. Pour in the vegetable broth gradually, mixing gently to ensure that all the bread cubes are moistened. If the mixture seems too dry, add a little more broth until the desired consistency is reached.
- Transfer the stuffing mixture into a greased baking dish, spreading it out evenly. Cover the dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crispy.
- Once done, remove the stuffing from the oven and let it cool for a few minutes before serving. This stuffing is perfect as a side dish for any festive meal.
Tips
- Bread Selection: Use day-old challah for the best texture. Fresh bread can become too soggy, while slightly dried bread absorbs the broth perfectly.
- Mushroom Magic: Clean wild mushrooms gently with a damp cloth instead of washing them directly to preserve their delicate flavor and prevent waterlogging.
- Toasting Technique: When toasting challah cubes, watch them carefully to achieve a golden color without burning. This step adds crucial texture and depth to your stuffing.
- Moisture Management: Add vegetable broth gradually and mix gently. The goal is a moist stuffing, not a soggy mess. If it looks too dry, add a bit more broth; if too wet, let it sit for a few minutes to absorb.
- Herb Freshness: Use fresh herbs if possible. They provide a more vibrant flavor compared to dried herbs. Chop them just before adding to maximize their aromatic qualities.
- Baking Tip: The aluminum foil technique prevents over-browning while ensuring the stuffing cooks evenly. Removing the foil at the end creates that irresistible crispy top.
- Make-Ahead Option: You can prepare this stuffing a day in advance and reheat it in the oven, which can actually enhance its flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 6g
Saturated Fat: g
Cholesterol: 25mg
