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.
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