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Mushroom Challah Dressing

Amy Kritzer
Challah stuffing is better than not challah stuffing!
0 from 0 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Thanksgiving
Cuisine Jewish
Servings 12 servings


  • 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


  • 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.
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