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Author Notes: Our holiday entertaining guest list includes a number of vegetarians. I make every effort to have many Thanksgiving standards in a vegetarian form. In this case, I use homemade challah, cut it into cubes, and then let the bread cubes sit out on the counter for a couple of days to get a little stale. I also use only mushroom stems in this stuffing, just as a matter of economy. The caps are sauteed in butter and dusted with cayenne, then set aside for mushroom gravy, another vegetarian option. - MrsWheelbarrow
Food52 Review: No one would ever guess that this is a vegetarian stuffing, and why should it matter? It's rich yet light and teeming with fresh herbs -- a wonderful dish for everyone. Most memorable of all is its texture -- the challah soaks up the vegetable broth and melted butter and then puffs up in the oven, creating a stuffing with a thick, crisp top and fluffy, almost pudding-like interior. We baked it in a large cast-iron skillet because we didn't have right casserole dish. The stuffing didn't suffer a bit -- in fact, it looked like something out of Little House on the Prairie. - A&M - The Editors
- 1 large loaf of challah or brioche
- 2 cups celery, diced
- 2 cups onion, diced
- 2 cups cremini mushroom, diced
- 8-10 sprigs thyme, chopped
- 3 sprigs rosemary, chopped
- 1/4 cup chopped flat leaf parsley
- 3 cups vegetable stock, preferably homemade
- 3 ounces butter
- 4 ounces melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- Cut the challah into 1" cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.
- Melt 3 oz. of butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.
- In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.
- Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.
- Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.
- Your Best Thanksgiving Stuffing Contest Finalist!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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