Challah Bread, butter, sautéed mushrooms, onions, carrots, celery, vegetable stock, and fresh herbs star in this delicious stuffing.
Ingredients:
- 1 loaf of Challah Bread, cubed and dried.
- 1/2 cup butter, plus 3 Tablespoons of additional butter to dot the top of the stuffing, and more grease pan
- 1 cup of onion chopped
- 3 stalks celery, chopped small
- 3 medium carrots, chopped small
- 2 containers of mushrooms, sliced
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 Tablespoons fresh parsley, finely chopped
- 1 1/2 cups vegetable stock, add more if mixture is too dry
- Salt and pepper, to taste
Instructions:
- To dry bread cubes quickly; Place the bread cubes on a sheet pan in a warm oven (oven was previously set at 350°; and then turn off the oven and add the sheet pan of bread cubes) periodically toss the bread cubes until they are dry. Remove from oven to cool.
- Preheat oven to 350 degrees.
- Butter a casserole dish. I used an 8 x 8 pan.
- In a large dutch oven, melt butter over medium heat, Sauté mushrooms until lightly browned, remove from pan. Next, sauté onions, celery, and carrots until soft.
- Add dried bread cubes to the Dutch oven, mix in chopped herbs and vegetable stock. Stir until combined and until bread is soft. If stuffing is dry, you can add more stock or butter. Once well mixed and the texture you prefer, pour the stuffing into a buttered casserole dish. Dot with butter on top. Bake at 350° covered for 30 minutes, remove cover and bake for an additional 10 minutes until the top is crispy.
- You can make this stuffing in advance and store it in an airtight dish in the freezer for up to 3 months to have stuffing to enjoy at a later time.
Enjoy!
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