What We Call Stuffing: Challah, Mushroom & Celery
★★★★★
PREP TIME
48 hours
COOK TIME
55 minutes
SERVES
12
Ingredients
1
large loaf of challah or brioche
2 cups
celery, diced
2 cups
onion, diced
2 cups
cremini mushroom, diced
8-10 sprigs
thyme, chopped
3 sprigs
rosemary, chopped
1/4 cup
chopped flat leaf parsley
3 cups
vegetable stock, preferably homemade
3 ounces
butter
4 ounces
melted butter
1 teaspoon
salt
1 teaspoon
black pepper, freshly ground
Instructions
- Cut the challah into 1" cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.
- Melt 3 oz. of butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.
- In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.
- Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.
- Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.
