Well Thanksgiving is only a week away- are you ready?
I’m ready. If by ready you mean I have a fridge full of mimosa supplies and made a mental note of how many miles I will have to run to negate all the mashed potatoes I plan to eat.
Sadly, I won’t be home in CT this year, but I will be celebrating a vagabond Thanksgiving with my other friends with a fear of holiday travel. I am bringing a piece of Bubbe to Texas, though, with my twist on her Challah Dressing.
Mushroom Challah Dressing
Challah stuffing is better than not challah stuffing!
Ingredients
- 1 large loaf challah cut into 1-inch cubes (about 8-10 cups, or enough to fill a
- 9 x13 inch casserole dish)
- 4 Tbsp butter or margarine plus more for greasing pan
- 1 cup carrots diced
- 2 stalks leeks cut into rounds
- 1 tsp kosher salt
- 2 cups celery sliced
- 2 cups mushrooms any kind, sliced
- 1 Tbsp fresh rosemary minced (1/2 Tbsp dried)
- 1 Tbsp fresh thyme minced (1/2 Tbsp dried)
- 1 tsp fresh sage minced (1/2 tsp dried)
- 1 tsp fresh ginger minced (1/2 tsp dried)
- 2 tsp fresh marjoram minced (1 tsp dried)
- 1 tsp ground black pepper
- 2 eggs beaten
- 3 cups chicken or vegetable stock
- Fried sage leaves for garnish if desired
Instructions
- Pre-heat oven to 300 degrees F. Spread challah cubes on a cookie sheet and bake for 30 minutes or until dried out, tossing halfway.
- Then increase oven to 325 degrees F.
- Use butter or margarine to grease a 9x13 inch ceramic or glass casserole pan.
- Melt remaining butter or margarine in a large sauté pan over medium heat. Add in carrots, leeks and salt and sauté until vegetables start to soften.
- Then add in celery, mushrooms and seasonings. Sauté until all vegetables are slightly soft. Cool slightly.
- Mix vegetables with challah bread.
- Combine eggs with stock and pour oven bread mixture until well saturated (you may not need all of the liquid).
- Bake at 325 degrees F covered in foil for 45 minutes, removing cover for the last
- minutes.
- Garnish with fried sage if desired.
Like this recipe?Leave a comment or rate us above
This recipe originally appeared on The Nosher.
Here are some other tasty WJWE Thanksgiving creations:
Cheesy Pumpkin Quinoa Stuffed Peppers
Pomegranate, Pear, and Gorgonzola Salad
What are Jew cooking up for Thanksgiving this year? I’d love to hear!
24 Comments
I looked at the recipe and began to salivate! I have not used eggs in my dressing before. I wonder if I should add them to my regular recipe? I have not used challah before either. I’ll bet it is the best!!!
Thanks, Gloria! Eggs just make it a little more custardy. And challah is the best for sure. Happy Thanksgiving!
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Amy, it doesn’t matter where or even when you celebrate the holidays, it’s about being together with family and friends. And LOTS of food especially desserts!! (ZERO calories)!!!
Holidays have no calories- we all know that!
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Thank you!
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