What We Call Stuffing: Challah, Mushroom, and Celery
The recipe said to leave the challah cubes out overnight (or even two!) We didn't have that kind of time, so we dried the cubes (but did not toast them) in a 350 degree oven. It took about...
An excellent way to use up all of those ends of butter in the fridge.
Be sure to season and taste the mixture before you bake it.
Amanda uses a spoon, Merrill her hands. Typical.
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
Serves 12
- 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
More Great Recipes:
Rice & Grains|Side Dishes
Topics: Thanksgiving, Hanukkah
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10 months ago Anne Elder
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!
10 months ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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?????)
10 months ago Anne Elder
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 ;)
almost 2 years ago Marisa Avery
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.
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
That is so great to know!
almost 2 years ago Alyssa
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
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
I did the exact same thing Friday (and Saturday) morning!
almost 2 years ago caitlin
Woooo! I made this for Thanksgiving yesterday and it was the star of the show - and also very simple to make. Such a keeper.
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
So glad you enjoyed it. I hosted for the first time in three years and it was so nice to have this stuffing again!
almost 2 years ago Catherine
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.
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
It's about 1-1/2 tablespoons of thyme, 1 tablespoon of rosemary. Very herby.
almost 2 years ago Ella
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 :)
almost 2 years ago Helen
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.
almost 2 years ago csegher
Below I saw 8 cups of bread, or the equivalent of two loaves from trader joes.
almost 2 years ago Helen
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
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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
almost 2 years ago brenna
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?
almost 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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.
over 2 years ago Lizzy Christman
About to make a double recipe of this for Christmas, specifically so I will have tons of leftovers!
over 2 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Oh how delicious! Wish I was there for the leftovers.
almost 3 years ago ChiFoodLover
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!
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
How wonderful! Thank you for telling me!
almost 3 years ago Diana Davies
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!
almost 3 years ago Agnes
fantastic recipe! i made this the night before and it allowed the stuffing to soak in the flavors more.
almost 3 years ago Marianna Cohen
Why the parchment paper? Is it critical to outcome?
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
The parchment keeps the stuffing moist while it cooks, also helps it get puffy. Removing it at the end crisps the top.
almost 3 years ago ACK Kitchen
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!
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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.
almost 3 years ago ACK Kitchen
Thank you for your quick response! Just getting the onions,etc. ready sounds perfect - I will follow your method!!
almost 3 years ago Rhonda35
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!
almost 3 years ago Samantha
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.
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
I'm not a dried fruit in stuffing person, so probably the wrong person to ask. :)
almost 3 years ago Musebe
Would it possible to make this 1 day in advance and reheat before serving the next day?
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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.
almost 3 years ago Nennie B.
Two crazy family members who don't like mushrooms (come on people!) ;)
Can you simply omit or will the recipe be too watery then??
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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?
almost 3 years ago Nennie B.
Good thinking! Thanks for the reply. Have a great holiday.
almost 3 years ago April Linton
What is a "large" challah or brioche? Weight please? Thanks.
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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.
almost 3 years ago katie
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?
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
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.
almost 3 years ago April Linton
I made half the recipe with a 16-oz challah and the proportions were just right.
almost 3 years ago toral
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!
almost 3 years ago MrsWheelbarrow
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Cook the same amount of time, at the same temperature, but use a smaller 8x8 pan.
almost 3 years ago toral
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!
almost 3 years ago toral
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.
over 3 years ago Tara
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!
Showing 47 out of 138 comments