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!
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!
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!
Just Delish
Thank you!