What We Call Stuffing: Challah, Mushroom & Celery

Hi, What do you think of adding eggs to the recipe? to bind the dressing?

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.

How many Trader Joe’s loaves of challah to use. I think I get the amount of bread wrong. Thx!!!!!

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 :)

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.

Can this be made ahead and frozen? Assuming that the cook doesn't help herself to all of it 'just to taste'.

This stuffing rocks!!!!!!!

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.

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!

Hello, does anyone have a good idea for replacement of mushrooms in this recipe?

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!

Challah is a great bread for stuffing. I also throw in some shredded carrots. And for the celery, use the leaves too- great flavor.

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!

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

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!

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.

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

Woooo! I made this for Thanksgiving yesterday and it was the star of the show - and also very simple to make. Such a keeper.

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.

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 :)