Sheet Pan
What We Call Stuffing: Challah, Mushroom & Celery
Popular on Food52
179 Reviews
Mary
November 25, 2022
I made this for thanksgiving and it was fabulous!! The only thing I changed was the seasoning, as I was too cheap to buy fresh. Instead I used a ton of herb de Provence (the kind with no lavender) and caraway seed, something that is used heavily in Czech cooking. SO good! I’m eating it cold this morning for breakfast and it’s even better! I will definitely be making this one again! But maybe only half the recipe as it made a HUGE, DEEP 13” x 9” pan lol.
Cookie
October 30, 2022
This is now what we call stuffing too! Loved by all at our Thanksgiving dinner. Thank you for sharing this wonderful recipe.
MrsWheelbarrow
November 1, 2022
Hi Cookie! I'm so glad to hear this. I'll think of you this year when my challah cubes are all over the kitchen becoming delightfully stale. Happy Thanksgiing.
[email protected]
August 17, 2022
Try thpe same recipe with BAGELS!! Especially stale rye and pumernickle. Bold flavors and if you stuff the poultry with it...Heaven on earth! The bagels give the stuffing some tooth, tired of mushy stuffig?
Andrew M.
November 25, 2020
This has been my go to stuffing for the past three years. It's amazing. A few of the holiday prep tips I've picked up:
You can prep the butter, herb, and veg mixture the night before and hold it in the fridge. Take it out in the morning, let it come to room temp, and mix with your bread, melted butter, and stock.
I bake it for the initial bake before I do a turkey. Keep it out at room temp, loosely covered, while the turkey cooks, then pop it back in for 15 minutes to warm through and crisp while the turkey rests. If it seems a little dry on top from the resting, I'll add some thinly sliced cold butter to the top so it melts in the oven. (Even if it doesn't seem dry, I add it, because butter)
One of my guests doesn't like mushrooms in large pieces, so I blitz the mushrooms and onions in a food processor to very fine pieces before cooking, almost like making a duxelles. I actually prefer it this way, because the mixture coats the bread rather than staying as definable pieces. Celery, I still use in small dice, because I like the texture contrast.
If you aren't adverse to the joys of MSG, a teaspoon or two added to the broth is fantastic.
You can prep the butter, herb, and veg mixture the night before and hold it in the fridge. Take it out in the morning, let it come to room temp, and mix with your bread, melted butter, and stock.
I bake it for the initial bake before I do a turkey. Keep it out at room temp, loosely covered, while the turkey cooks, then pop it back in for 15 minutes to warm through and crisp while the turkey rests. If it seems a little dry on top from the resting, I'll add some thinly sliced cold butter to the top so it melts in the oven. (Even if it doesn't seem dry, I add it, because butter)
One of my guests doesn't like mushrooms in large pieces, so I blitz the mushrooms and onions in a food processor to very fine pieces before cooking, almost like making a duxelles. I actually prefer it this way, because the mixture coats the bread rather than staying as definable pieces. Celery, I still use in small dice, because I like the texture contrast.
If you aren't adverse to the joys of MSG, a teaspoon or two added to the broth is fantastic.
Kathy C.
November 26, 2019
How many Trader Joe’s loaves of challah to use. I think I get the amount of bread wrong. Thx!!!!!
MrsWheelbarrow
November 26, 2019
Two, maybe two and a half! My homemade challah is denser than the TJs loaf
Kathy C.
December 2, 2019
I made it with 11 cups bread, 1-1/2T Thyme, 1T Rosemary plus other ingredients and it turned out so good. Rave reviews from guests! Thx for the exact measurements!!
rbg915
November 24, 2020
Hi can you use sourdough instead of challah? What about mixing the two? And if you add celery leaves as one comment or suggested, should you add them all from the celery or just a little and chop it up? Thanks!
MrsWheelbarrow
November 25, 2020
I've never used another bread and challah is kinda the reason for this stuffing recipe. :) I use a lot of celery and the leaves but I LOVE celery.
Zoe
November 24, 2019
I have been using this stuffing for years now, been meaning to thank you for sharing! The challah gives it such a delightful texture. I do add a little more herbs for an extra punch as well as some crumbled vegetarian sausage for some protein and even more flavor. It’s a forgiving recipe but letting the bread get stale and not breaking it up too finely is key. Highly recommend this one since it is delicious if you play around with it or serve exactly as is! I’ve assembled fully then traveled a few hours to bake it, made it fully the night before and reheated, and of course enjoyed fresh out the oven. Always a hit. Thanks again for my thanksgiving tradition :)
MrsWheelbarrow
November 24, 2019
Awwww. Thanks so much! I just set out all the challah. Wishing you a very happy Thanksgiving!
Fogdweller
November 27, 2019
Zoe, in case you see this late on the eve before Thanksgiving .... what was your re-heating strategy. I spaced out and assembled the whole thing tonight (doh!) and will now need to reheat tomorrow. Thanks for any counsel!
Valerie O.
November 22, 2019
I've made this stuffing for the last five Thanksgivings, and it's just the right thing to feed a crowd of mixed dietary needs. It's vegetarian, but also so jam-packed with flavor that it satisfies even the meatiest of eaters. I always throw in an extra bit of herbs as I do think that's what makes this stuffing pop. Otherwise, I follow the recipe as-is. I have pre-made the stuffing the day before, placed in baking dish, covered with parchment, then baked the next day. It's been perfect thus far.
MrsWheelbarrow
November 22, 2019
So nice to hear this! Very happy and delicious wishes to you this Thanksgiving.
Susan U.
November 17, 2019
Can this be made ahead and frozen? Assuming that the cook doesn't help herself to all of it 'just to taste'.
MrsWheelbarrow
November 17, 2019
It doesn’t freeze perfectly but you can do it. I prefer to freeze the bread cubes and the. Chop the veg and herbs a day or two in advance. I put it all together thanksgiving morning.
Margaret L.
November 17, 2019
Just remember that air is the enemy of food in the freezer, and this stuffing in the pan has plenty of air pockets. Freezing will pull the water out of ingredients, leaving it in the dish as little ice crystals. This will change the texture of the ingredients, and the longer it is frozen, the more marked the change you will notice. But since it doesn't have any never-freeze ingredients, you could freeze it for a few days. Just wrap it as tightly as possible and be prepared to accept a slight deterioration in the texture.
Vi H.
November 21, 2018
Love this recipe and have used it 3 years running- it is always declared the best dish! Question: could you par-bake this for 45 min and then finish baking without the parchment about an hour later? Will need to transport it a distance this year.
Christa
November 21, 2018
I made this last year and it was sooooo delicious! This year I need it to be gluten free, was thinking of using corn bread....thoughts? Thanks so much!
Lizzy C.
November 22, 2018
I make this recipe gf every year! It comes out great - just buy really good gf bread and toast the cubes rather than letting them go stale over 2 days
Michelle
November 21, 2017
Hello, does anyone have a good idea for replacement of mushrooms in this recipe?
Carrel R.
November 19, 2017
I would like to add dried sage to this recipe, instead of the other herbs. Could you recommend how much, please? Thank you so much!
MrsWheelbarrow
November 19, 2017
Start with 1/2 teaspoon and taste. Sage can get very medicinal if overused!
Carrel R.
November 19, 2017
Thank you so much for your quick reply! And the sage is the "rubbed sage" variety...correct? Thanks, again!
FrugalCat
November 15, 2017
Challah is a great bread for stuffing. I also throw in some shredded carrots. And for the celery, use the leaves too- great flavor.
Margaret L.
November 8, 2017
This wonderful recipe is very similar to the pan dressing (I don't stuff the bird) I've made for about 35 years. My additions: a bit of dried sage and a tablespoon or two of good-quality sherry. Simple and sublime!
Jeannine D.
October 11, 2017
This is almost exactly how I make stuffing, only different is I use Turkey stock, do half Challah and half Italian bread and add chopped pistashios
Anne E.
November 25, 2016
Made this for Friendsgiving and it was a smash hit. Everyone kept coming up to me asking if I indeed was the one behind the stuffing—will be making it again and again!
MrsWheelbarrow
November 27, 2016
Hi Anne, I'm so pleased to hear this! I wait all year for this stuffing. (Geez, I wonder why I don't make it more often?????)
Anne E.
November 27, 2016
I was also the very happy recipient of the leftovers, so I have been living off of it for DAYS now. Very happy I used the expensive brioche for it ;)
Marisa A.
December 2, 2015
I have to say, this was the best I've had. My sister and brother-in-law are vegan. With hosting thanksgiving this year, it posed a minor challenge--appeasing the meat eaters while killing it with some vegan crossover recipes. They bring a delicious vegan pot pie for their main dish, so that was no big. But the sides--it was important to punch it with flavor.
I found a recipe for a vegan challah bread and made that the weekend before. I let it sit and get stale. I used homemade veg broth and earth balance in place of butter. Doubled the recipe and it was a total smash! No one knew it was vegan and my sis was beyond stoked. It'll be on repeat for a while I think.
I found a recipe for a vegan challah bread and made that the weekend before. I let it sit and get stale. I used homemade veg broth and earth balance in place of butter. Doubled the recipe and it was a total smash! No one knew it was vegan and my sis was beyond stoked. It'll be on repeat for a while I think.
Alyssa
November 27, 2015
Made this for thanksgiving yesterday also and everyone LOVED it. Fried an egg on it this morning and it was just as good if not better! This one is a winner
caitlin
November 27, 2015
Woooo! I made this for Thanksgiving yesterday and it was the star of the show - and also very simple to make. Such a keeper.
MrsWheelbarrow
December 2, 2015
So glad you enjoyed it. I hosted for the first time in three years and it was so nice to have this stuffing again!
Catherine
November 25, 2015
I'm not clear on the quantity of herbs. You say 8-10 sprigs or 3 sprigs, I need to see what that looks like. Can you give a typical measurement amount, such as 2 tablespoons of chopped thyme or whatever the herb? I guess I'm not clear on how much a sprig is.
MrsWheelbarrow
November 25, 2015
It's about 1-1/2 tablespoons of thyme, 1 tablespoon of rosemary. Very herby.
Ella
November 22, 2015
Sounded great when I looked at the recipe, decided to give and try but used vegetable oil instead of butter and it was awesome! Now will definitely make it for Thanksgiving. Thank you :)
Helen
November 20, 2015
Hi Brenna. I see commentary but no followup answer for questions about weight/amount of bread to use...were you able to resolve that? thank you.
csegher
November 23, 2015
Below I saw 8 cups of bread, or the equivalent of two loaves from trader joes.
Helen
November 25, 2015
i see that, but the discussion continued as it seems some people used differing amounts of bread with the same recipe....the author said she would try to measure better next time but there doesnt seem to be followup
MrsWheelbarrow
November 25, 2015
Hi - I've got my stuffing bread out on a sheet pan waiting for tomorrow. I finally measured it. I've got 11 cups of very fluffy large torn pieces. That will fill a 9 x 13 baking dish tomorrow
brenna
November 2, 2015
Would you suggest adding sausage to the recipe for non-vegetarian families? I think some of my family members will miss the meat even though they probably wouldn't notice if I didn't tell them! Is it worth substituting chicken stock for the veggie stock for added flavor?
MrsWheelbarrow
November 2, 2015
Hi Brenna, When I was growing up, my mother often added breakfast sausage, thoroughly cooked and broken up. Before I made it strictly veg, I added, at different times, bacon, oysters, spicy sausage (boudin), breakfast sausage, and giblets and hearts. And yes, do use chicken stock if you live with omnivores.
Lizzy C.
December 25, 2014
About to make a double recipe of this for Christmas, specifically so I will have tons of leftovers!
ChiFoodLover
December 2, 2014
I couldn't wait to make this recipe and everyone loved it. It was absolutely DELICIOUS and will always be part of our meal. Thank you!
Diana D.
November 28, 2014
Thank you for this recipe, it was delicious!! I made my own challah bread 2 days prior, and added some pork sausage, and it was amazing!
Agnes
November 28, 2014
fantastic recipe! i made this the night before and it allowed the stuffing to soak in the flavors more.
Marianna C.
November 26, 2014
Why the parchment paper? Is it critical to outcome?
MrsWheelbarrow
November 26, 2014
The parchment keeps the stuffing moist while it cooks, also helps it get puffy. Removing it at the end crisps the top.
Nantucket C.
November 26, 2014
Can I make this up to the point of baking and refridge overnight? Have made this several years in a row to raves, but have yet to make it ahead! Fingers crossed!
MrsWheelbarrow
November 26, 2014
I have never made this up ahead of time. I do cook the onions, celery and mushrooms ahead so all I have to do is stir it together and bake it the next day. If you want to do it a day ahead, I would bake it so it doesn't get soggy.
Nantucket C.
November 26, 2014
Thank you for your quick response! Just getting the onions,etc. ready sounds perfect - I will follow your method!!
Rhonda35
November 29, 2014
I mixed everything together the day before and baked it on Thanksgiving Day - turned out great - soft and moist inside and crispy/crunchy on top. Thanks for the recipe, Mrs. Wheelbarrow!
Samantha
November 23, 2014
What do you think about adding dried cranberries to this recipe? Would the flavors work together or not? I don't want to ruin it.
MrsWheelbarrow
November 26, 2014
I'm not a dried fruit in stuffing person, so probably the wrong person to ask. :)
Musebe
November 23, 2014
Would it possible to make this 1 day in advance and reheat before serving the next day?
MrsWheelbarrow
November 26, 2014
I have never made this up ahead of time. I do cook the onions, celery and mushrooms ahead so all I have to do is stir it together and bake it the next day. If you want to do it a day ahead, I would bake it so it doesn't get soggy.
Nennie B.
November 23, 2014
Two crazy family members who don't like mushrooms (come on people!) ;)
Can you simply omit or will the recipe be too watery then??
Can you simply omit or will the recipe be too watery then??
MrsWheelbarrow
November 23, 2014
Hi Nennie - Sure, you can omit them, but why not make two versions? Stir the stuffing together without the shrooms, pack half into a baking dish, add the shrooms and pack the other half in another baking dish?
April L.
November 16, 2014
What is a "large" challah or brioche? Weight please? Thanks.
MrsWheelbarrow
November 17, 2014
You'll want about 8 cups of bread cubes. I don't know the weight, sorry! I would say two of the Trader Joe's loaves.
katie
November 19, 2014
Not to belabor the bread amount point, but I suppose I will since it feels important. I bought two large, 15 oz Whole Foods challah loaves. When I cut up one I have 15 cups of bread cubes, which is almost twice what you suggest. Just below this comment someone said she halved the original recipe and used one Whole Foods challah loaf and it was the perfect recipe. Yikes! Which is it?
MrsWheelbarrow
November 19, 2014
Honestly. I've always used my own challah loaves, about 24" long and quite dense and heavy. Please refer to the Not Recipes articLe I posted this week. Maybe this will help? When I make it next, I will measure and adjust the recipe.
April L.
November 23, 2014
I made half the recipe with a 16-oz challah and the proportions were just right.
toral
November 11, 2014
I want to half this recipe (will only have one vegetarian at the table this year). How long should I cook it for and at what temp? Thanks!
MrsWheelbarrow
November 17, 2014
Cook the same amount of time, at the same temperature, but use a smaller 8x8 pan.
toral
November 17, 2014
Thank you! I did exactly that when I made it last night for my friendsgiving dinner. Came out delicious and the smell of all those herbs - amazing!
toral
November 17, 2014
Also, I used one loaf of the Whole Foods challah bread (weights 16 oz) to make half the recipe and it was the perfect ratio.
Tara
December 23, 2013
Made this over the weekend and while the flavor was great, the stuffing was really, really wet. I'm guessing my "large" loaf of brioche wasn't quite large enough so the bread:broth ratio was off. Will definitely try again with less broth!
Robyn
December 18, 2013
Can I use olive oil or something other than butter?
MrsWheelbarrow
December 19, 2013
Hi Robyn, I understand the desire to reduce the fats in this recipe, but the butter really makes it. Because there is no meat, sausage, oyster or bacon, the stuffing really requires the flavor of butter. Nevertheless, if you want to try it with all or part olive oil, give it a try and please let us know!
EmilyC
December 2, 2013
I made your dressing for the first time this year -- so, so good. I love how simple yet complex it is. And I love how generous you are with the butter -- really makes a difference in the taste! It's going to be my new go-to recipe for the holidays, so thank you!
MrsWheelbarrow
December 19, 2013
Emily! This makes me so happy! Especially now that we've met in person.
Debora M.
December 1, 2013
This is the second year I've been making your recipe and I LOVE it! The best stuffing I've ever had :) I always use shallots for the onions, portabellas for the mushrooms, and sometimes add panchetta. Thanks for sharing!
MrsWheelbarrow
December 1, 2013
I'm thrilled! And love the substitutions and additions. This year, I rehydrated about 1/2 cup of dried porcini and added the liquid and the chopped mushrooms. It was terrific.
Debora M.
November 20, 2015
Happy Thanksgiving yet again!! I'm being bullied into trying my hand at Cornish Hens this year, but have never used stuffing for anything other than a delicious side before. Do you think your recipe would work well stuffed into those little hens?
Gabbie T.
November 29, 2013
I made this stuffing for Thanksgiving yesterday and it was a huge hit! My family was skeptical (the typical yet uninspiring "Stovetop Stuffing" is the only stuffing they've known) but they loved it! I purchased two packaged challah rolls from Whole Foods and used 1.5 of it; I also used half the amount of stock (didn't have vegetable, but used homemade bone broth) and it was nothing short of excellent. While making it, I did notice that there was more butter included than I'm used to, but after I tasting it that idea escaped my mind. I would definitely make this again... maybe with a little less butter but we'll see ;) Thanks for such an awesome recipe; it made my family happy and that makes me happy!
Joe D.
November 28, 2013
I used olive oil and light chicken stock and stuffed a 15lb bird. Worked very well. Also I used sage for my main herb.
RuthF
November 28, 2013
We loved it as well but I think it would also be delicious with a little less butter.
Joe D.
November 26, 2013
I would put the dressing in the turkey without baking the dressing first. Is that correct?
Lani T.
November 25, 2013
Can I cook this in a slow cooker (crockpot)? How would I need to change the recipe?
MrsWheelbarrow
November 26, 2013
I'm not sure you would get the nice crispy topping --- I've never made stuffing in a crockpot!
allison W.
November 25, 2013
My local whole foods has challah loaves that are 15 oz each. This feels like very little bread (1 oz per person). I'm guessing I should use more challah, but not sure how to judge how much.. is there an amount of 'wetness' I should go for?
MrsWheelbarrow
November 26, 2013
I make my own challah and each loaf is about 2 pounds, so plan on two of the WF challah for one recipe.
Christy D.
November 20, 2013
Do you use salted or unsalted butter? I'm really looking forward to making this for Thanksgiving this year! Thanks!
Belle
November 19, 2013
Thank you for your response. One other question: Do you think I can make this a few days ahead of time and bake on the day of?
Cathy B.
November 19, 2013
I make all the components up to three days in advance then pull it together on Thanksgiving.
Rhonda35
November 20, 2013
As long as you aren't putting it in the turkey ahead of time, you're fine. You can assemble it, cover, store in fridge and bake off on Thanksgiving day. (Bring it to room temperature first if you want the timing in the recipe to be accurate.)
Joe D.
November 25, 2013
I would put the dressing in the turkey without baking the dressing first. Is that correct?
Belle
November 19, 2013
Hi I am planning to make this for Thanksgiving. Can you tell me what you mean by 1 large loaf of challah? Our bakery has the large round and also the long braided. Which one of these should I buy and also should I have the baker slice it or do you mean cube the challah with its original thickness. Thank you.
Cathy B.
November 19, 2013
Either if those loaves should work well, but I would use the long braided for more crust. Get it sliced, then cube the slices... It's easier and saves a step!
Lori J.
January 1, 2013
I made this stuffing for our family Christmas dinner. I subbed portabella for the cremini mushrooms, but otherwise followed the recipe. It surpassed my expectations & was by far the best stuffing I've ever made.
Thank-you MrsWheelbarrow !
Thank-you MrsWheelbarrow !
MrsWheelbarrow
January 1, 2013
Thank you, Lorey21. I'm so glad you made and enjoyed the stuffing. We love it, too, and I'll admit to making small batches throughout the year. Happy New Year!
JadeTree
November 23, 2012
Thanksgiving success! This was tender, herbaceous and crisp on top. Yum. Did make some changes. To my surprise, our matriarch does not like mushrooms (?!) so omitted those and added toasted pecans (Southerners, here) and sautéed pears (about five smallish Boscs). It was delicious and very gracious about changes, as you say! Now, I do think I will make it with the mushrooms another day to give it more heft. The pears were meting and sweet and I recommend them, but I have to say that I want to make this completely savory next time, just because. Thank you!
MrsWheelbarrow
November 23, 2012
I'm thrilled you liked the stuffing, and think the pear/pecan additions sound delicious!
sega10028
November 20, 2012
Hi -- I made this this weekend but it didn't puff up at all. I used brioche instead of challah (read online that they're similar), and dried the cubes for 4 days beforehand. I used about a loaf and a half (the loaves looked just like the braided challah loaves in the US). Used 3 cups of broth as directed, but when I added it, the bread became quite mushy. Any guess as to why it didn't puff? I'm wondering if I had too high a liquid-bread ratio. Besides that, the flavor was perfect. Just trying to figure out how to adjust it for the next time :)
MrsWheelbarrow
November 20, 2012
My guess is the brioche was not as large as a challah, so the ratio was off. You may need one and a half brioche? Or less broth?
Tara O.
November 19, 2012
Do you think adding some TART apples would be a nice touch?
MrsWheelbarrow
November 19, 2012
Hi Tara, I am not a fan of apples and mushrooms together, so I might do one or the other. But that's just me! This is a great stuffing that takes to adding, subtracting and multiplying ingredients.
ChocolateDiva
November 17, 2012
If you wanted to make ahead perhaps after the 45-55 minutes you could take it out of the oven and finish the final 10-15, which of course would be longer from the frig, the next day. What do you think??
MrsWheelbarrow
November 17, 2012
Worth a try! It's a very forgiving stuffing. I chop the veg the day ahead and find that putting it together is very quick, so I've never bothered making it the day before
Kathy C.
December 26, 2011
This was by far the best stuffing I've ever had and the easiest to cook! Thank you so much for sharing this...I will always be eternally grateful!
ATG117
November 27, 2011
Stuffing was phenomenal, even a few days later. I could not make it home for Thanksgiving, but I sent my mom this recipe when she told me she was looking for one. Finally tasted the leftovers she sent me over the weekend. A definite keeper.
jonahgail
November 25, 2011
BEST STUFFING EVER !!!! This will now be the go-to stuffing for Thanksgiving ! Noone even complained that I didn't stuff the turkey, since this stuffing was so moist ! Thanks !
danasaur
November 23, 2011
Hi!
Just wondering about how much bread you use. I bought two smaller challah loaves from trader joes, a pound each. Do you think one is enough or should I use both?
Just wondering about how much bread you use. I bought two smaller challah loaves from trader joes, a pound each. Do you think one is enough or should I use both?
MrsWheelbarrow
November 23, 2011
I'd start with one loaf and be prepared to add about half of the other loaf if it doesn't fill up your pan!
Nantucket C.
November 23, 2011
Can I prepare this today; fridge it, then bake it up tomorrow pre-turkey?
MrsWheelbarrow
November 23, 2011
I usually saute the vegetables the day before and then assemble the stuffing right before baking. However, that's not to say your method won't work. I am a creature of habit!
Midge
November 27, 2010
Once again, this stuffing was by far the best thing on our Thanksgiving table. Thanks so much MrsW.
lastnightsdinner
November 26, 2010
This is the best stuffing we've ever made. Seriously, Cathy, wow. I used Farmstead's bacon challah bread and subbed leeks for the onion, plus I added some chopped celery leaves and savory to the herb mixture since I had them around. The texture was incredible, and the flavor was out of this world. Mike is already begging me to make it again. Thanks for inspiring our new go-to version!
Viviane
November 26, 2010
Well, I did it in the cast iron skillet after all w/o sausage and it was dynamite. Thank you so much for your help. I finally have a studding recipe that I and guests love so now I can stop looking.
TakeThymeToCook
November 26, 2010
Favorite new recipe. Had to work with potato bread because of limited groceries in store where I live but worked great! Was a little worried when it came out looking pretty wet still, but the butter re-formed and it was a big hit at thanksgiving potluck. Also great leftovers in an omelet. Two thumbs up :)
sticksnscones
November 26, 2010
Your stuffing was the favorite at our Thanksgiving table. Instead of mushrooms I added sauteed leeks, apples and chestnuts....delish. Baking in a cast-iron skillet gave it the crunchy crust it deserved. It will be put in the "favorite" file for stuffing! Thanks for such a great recipe.
MrsWheelbarrow
November 26, 2010
Really glad you liked it. I agree, since A&M made this in a skillet last year, I've done the same. Crispy!
TheWimpyVegetarian
November 25, 2010
Everyone really loved your stuffing today, especially the kids! I added an apple and dried apricots in place of the mushrooms as a couple people weren't mushroom lovers. Wonderful recipe, Cathy!
MrsWheelbarrow
November 26, 2010
Really glad you liked it, Suzanne. Happy T'giving to you and yours.
cara
November 24, 2010
Some of my thyme sprigs are 7 + inches and some are only 2 inches--what are we talking here as far as the amount that should og into this dish? Any help would be appreciated as I don't want anyone to od on thyme at the table!
Viviane
November 22, 2010
OK I am making it on the grill in the cast iron skillet, but I also am going to make some in the slow cooker. If I add turkey sausage can I use turkey or chicken broth instead of vegetable broth.
MrsWheelbarrow
November 23, 2010
When my mother made this stuffing, she used sausage and turkey broth! I adjusted the recipe to suit my mostly vegetarian husband.
Viviane
November 22, 2010
Why do you think so? Is it the challah bread ? I have seen quite a number of stuffing recipes that indicate a slow cooker can be used and reviews have been stellar!
MrsWheelbarrow
November 22, 2010
I love the crusty outsides - maybe the slow cooker would do it? Give it a try and let me know, please. I would love more oven space.
Viviane
November 21, 2010
Do you think it would work if you used a slow cooker aka crockpot instead of baking it in the oven? I have space issues and I wanted to use my crockpot.
cara
November 24, 2010
You can buy a roaster ($40.00) instead of a slow cooker and that works much more akin to a real oven. I just plan on cooking it in my roaster until the last 15 minutes when it needs crisping . Then I am going to pop it in the oven because the turkey will already be outta there.That's my plan and I am sticking to it! We have space issues as well and the roaster seems to be a good fix for those few days a year when we need a second oven.
kathleen_quarino_alexander
November 21, 2010
add some diced, peeled apples sprinkled with lemon juice, and this is our traditional stuffing.
sticksnscones
November 21, 2010
I'm planning on adding this to the menu for Thanksgiving. I already have a mushroom-heavy menu so was wondering if you have ever made any variations. I was thinking of using chestnuts and apples...
Any thoughts?
Any thoughts?
MrsWheelbarrow
November 21, 2010
Over the years, I've tried a zillion combinations - apples, pears, dried apricots, prunes, walnuts, pecans, etc. Also some carnivorous versions with sausages, bacon. And oysters once! The chestnut/apple idea sounds delicious.
TheWimpyVegetarian
November 19, 2010
I'm planning on making your stuffing for Thanksgiving this year! Can't wait to try it. Happy Thanksgiving!
MrsWheelbarrow
November 19, 2010
Hi Suzanne - I'm so glad! Someday I hope we get to meet. I think we would have a great time cooking together. Happy Thanksigving! Best, Cathy
TheWimpyVegetarian
November 20, 2010
I also hope we have a chance to meet someday! I would love to cook together. Occasionally we get to DC area. I'll reach out to you the next time we get out there and see if we can connect!
Midge
November 16, 2010
I'm reminded that I made this for Thanksgiving last year -- to rave reviews -- and plan on it again this year. Can't wait actually.
MrsWheelbarrow
November 17, 2010
Midge, thanks so much. It's going to be on our Thanksgiving table, too. As usual!
rachmcc
November 27, 2009
Made this yesterday for Thanksgiving - loved it! Thanks for the great recipe!
healthierkitchen
November 27, 2009
I made your stuffing yesterday to bring to Thanksgiving dinner and it was a huge success! Absolutely delicious. There wasn't a speck left and I made a double batch. Thanks!
QueenOfGreen
November 26, 2009
Mmm. You know this is going to be good when you're tempted to pick it out of the bowl and eat it before it's even baked! Not long now...
Rhonda35
November 18, 2009
Do you think this could be made ahead, frozen, then baked off the day you want to serve it?
MrsWheelbarrow
November 23, 2009
I've never made it that far in advance. I usually chop and saute all the vegetables the day before, and then put the stuffing together on Thanksgiving morning.
Renée (.
November 15, 2009
This sounds flavorful and fragrant! I'm not vegetarian, but I don't like a lot of "stuff" (e.g., sausage, seafood, etc.) in my stuffing, and this would be perfect.
mama I.
November 15, 2009
nothing bette than challah stuffing - we make enough to stuff the turkey AND bake some leftovers in a skillet.
TheWimpyVegetarian
November 14, 2009
Like everyone else here, I LOVE challah. I haven't made it in awhile and this has seriously motivated me to make some. And make this wonderful sounding stuffing!
Experimental C.
November 13, 2009
As a vegetarian, I am seriously drooling right now! I love the challah - seems to give the traditional bread a sweeter twist, and all the savory herbs and veggie combinations you have is just delectable!
mariaraynal
November 12, 2009
We serve vegetarians at Thanksgiving as well, and this recipe is inspiring. I, too, love the challah and skillet ideas.
Kelsey B.
November 12, 2009
This looks fantastic and I love the use of challah. The skillet is a nice touch, too.
MrsWheelbarrow
November 12, 2009
I'm making this in a skillet this year, for sure. Great presentation.
menumaniac
November 6, 2009
Mrs. Wheelbarrow - this is my kind of stuffing. Similar to the wild mushroom and leek recipe that I submitted. I use a sourdough but just might have to try challah next time.
MrsWheelbarrow
November 4, 2009
The recipe for challah can be found on my blog http://tinyurl.com/yhmabf8
rbg915
November 24, 2020
Hi can you use sourdough instead of challah? What about mixing the two? And if you add celery leaves as one comment or suggested, should you add them all from the celery or just a little and chop it up? Thanks!
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