by MrsWheelbarrow
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Photo by Sarah Shatz
A&M's Testing Notes:
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1
large loaf of challah or brioche
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2 cups
celery, diced
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2 cups
onion, diced
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2 cups
cremini mushroom, diced
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8-10 sprigs
thyme, chopped
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3 sprigs
rosemary, chopped
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1/4 cup
chopped flat leaf parsley
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3 cups
vegetable stock, preferably homemade
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3 ounces
butter
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4 ounces
melted butter
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1 teaspoon
salt
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1 teaspoon
black pepper, freshly ground
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.
Ask the hotline about this step!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.
Ask the hotline about this step!Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.
Ask the hotline about this step!So glad! Happy holidays!
Stuffing was phenomenal, even a few days later. I could not make it home for Thanksgiving, but I sent my mom this recipe when she told me she was looking for one. Finally tasted the leftovers she sent me over the weekend. A definite keeper.
BEST STUFFING EVER !!!! This will now be the go-to stuffing for Thanksgiving ! Noone even complained that I didn't stuff the turkey, since this stuffing was so moist ! Thanks !
Hi!
Just wondering about how much bread you use. I bought two smaller challah loaves from trader joes, a pound each. Do you think one is enough or should I use both?
I'd start with one loaf and be prepared to add about half of the other loaf if it doesn't fill up your pan!
Can I prepare this today; fridge it, then bake it up tomorrow pre-turkey?
I usually saute the vegetables the day before and then assemble the stuffing right before baking. However, that's not to say your method won't work. I am a creature of habit!
Once again, this stuffing was by far the best thing on our Thanksgiving table. Thanks so much MrsW.
This is the best stuffing we've ever made. Seriously, Cathy, wow. I used Farmstead's bacon challah bread and subbed leeks for the onion, plus I added some chopped celery leaves and savory to the herb mixture since I had them around. The texture was incredible, and the flavor was out of this world. Mike is already begging me to make it again. Thanks for inspiring our new go-to version!
Well, I did it in the cast iron skillet after all w/o sausage and it was dynamite. Thank you so much for your help. I finally have a studding recipe that I and guests love so now I can stop looking.
Favorite new recipe. Had to work with potato bread because of limited groceries in store where I live but worked great! Was a little worried when it came out looking pretty wet still, but the butter re-formed and it was a big hit at thanksgiving potluck. Also great leftovers in an omelet. Two thumbs up :)
Your stuffing was the favorite at our Thanksgiving table. Instead of mushrooms I added sauteed leeks, apples and chestnuts....delish. Baking in a cast-iron skillet gave it the crunchy crust it deserved. It will be put in the "favorite" file for stuffing! Thanks for such a great recipe.
Really glad you liked it. I agree, since A&M made this in a skillet last year, I've done the same. Crispy!
Everyone really loved your stuffing today, especially the kids! I added an apple and dried apricots in place of the mushrooms as a couple people weren't mushroom lovers. Wonderful recipe, Cathy!
Really glad you liked it, Suzanne. Happy T'giving to you and yours.
Made it today...loved it... Thank You!!!
I'm so glad you enjoyed it. Happy Thanksgiving!
Some of my thyme sprigs are 7 + inches and some are only 2 inches--what are we talking here as far as the amount that should og into this dish? Any help would be appreciated as I don't want anyone to od on thyme at the table!
I would guesstimate a healthy tablespoon - maybe a little more.
OK I am making it on the grill in the cast iron skillet, but I also am going to make some in the slow cooker. If I add turkey sausage can I use turkey or chicken broth instead of vegetable broth.
When my mother made this stuffing, she used sausage and turkey broth! I adjusted the recipe to suit my mostly vegetarian husband.
Why do you think so? Is it the challah bread ? I have seen quite a number of stuffing recipes that indicate a slow cooker can be used and reviews have been stellar!
I love the crusty outsides - maybe the slow cooker would do it? Give it a try and let me know, please. I would love more oven space.
Do you think it would work if you used a slow cooker aka crockpot instead of baking it in the oven? I have space issues and I wanted to use my crockpot.
Hi Viviane, I think you need the oven for this, not a slow cooker.
You can buy a roaster ($40.00) instead of a slow cooker and that works much more akin to a real oven. I just plan on cooking it in my roaster until the last 15 minutes when it needs crisping . Then I am going to pop it in the oven because the turkey will already be outta there.That's my plan and I am sticking to it! We have space issues as well and the roaster seems to be a good fix for those few days a year when we need a second oven.
add some diced, peeled apples sprinkled with lemon juice, and this is our traditional stuffing.
I'm planning on adding this to the menu for Thanksgiving. I already have a mushroom-heavy menu so was wondering if you have ever made any variations. I was thinking of using chestnuts and apples...
Any thoughts?
Over the years, I've tried a zillion combinations - apples, pears, dried apricots, prunes, walnuts, pecans, etc. Also some carnivorous versions with sausages, bacon. And oysters once! The chestnut/apple idea sounds delicious.
I'm planning on making your stuffing for Thanksgiving this year! Can't wait to try it. Happy Thanksgiving!
Hi Suzanne - I'm so glad! Someday I hope we get to meet. I think we would have a great time cooking together. Happy Thanksigving! Best, Cathy
I also hope we have a chance to meet someday! I would love to cook together. Occasionally we get to DC area. I'll reach out to you the next time we get out there and see if we can connect!
I'll look forward to that!
I'm reminded that I made this for Thanksgiving last year -- to rave reviews -- and plan on it again this year. Can't wait actually.
Midge, thanks so much. It's going to be on our Thanksgiving table, too. As usual!
Made this yesterday for Thanksgiving - loved it! Thanks for the great recipe!
I made your stuffing yesterday to bring to Thanksgiving dinner and it was a huge success! Absolutely delicious. There wasn't a speck left and I made a double batch. Thanks!
Mmm. You know this is going to be good when you're tempted to pick it out of the bowl and eat it before it's even baked! Not long now...
Do you think this could be made ahead, frozen, then baked off the day you want to serve it?
I've never made it that far in advance. I usually chop and saute all the vegetables the day before, and then put the stuffing together on Thanksgiving morning.
This sounds flavorful and fragrant! I'm not vegetarian, but I don't like a lot of "stuff" (e.g., sausage, seafood, etc.) in my stuffing, and this would be perfect.
nothing bette than challah stuffing - we make enough to stuff the turkey AND bake some leftovers in a skillet.
Like everyone else here, I LOVE challah. I haven't made it in awhile and this has seriously motivated me to make some. And make this wonderful sounding stuffing!
As a vegetarian, I am seriously drooling right now! I love the challah - seems to give the traditional bread a sweeter twist, and all the savory herbs and veggie combinations you have is just delectable!
We serve vegetarians at Thanksgiving as well, and this recipe is inspiring. I, too, love the challah and skillet ideas.
I will try to cook this tomorrow.
This looks fantastic and I love the use of challah. The skillet is a nice touch, too.
I'm making this in a skillet this year, for sure. Great presentation.
Mrs. Wheelbarrow - this is my kind of stuffing. Similar to the wild mushroom and leek recipe that I submitted. I use a sourdough but just might have to try challah next time.
The recipe for challah can be found on my blog http://tinyurl.com/yhmabf8
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The recipe said to leave the challah cubes out overnight (or even two!) We didn't have that kind of time, so we dried the cubes (but did not toast them) in a 350 degree oven. It took about 20 minutes, checking every 5.
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An excellent way to use up all of those ends of butter in the fridge.
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Be sure to season and taste the mixture before you bake it.
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Amanda uses a spoon, Merrill her hands. Typical.
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This was by far the best stuffing I've ever had and the easiest to cook! Thank you so much for sharing this...I will always be eternally grateful!