Mushroom, Rosemary & Thyme Challah Stuffing

Mushroom, Rosemary & Thyme Challah Stuffing

Challah stuffing because stuffing makes everything better :)

serves 6total time: 1 hour and 10 minutes

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Challah if you hear me!

The other day Mike and I passed out at 8 pm for a little while, then woke up in the middle of the night and decided to go on a walk around our neighborhood. The fog was out and it was spooky and winter-y and all kinds of delightful, until my ears got too cold and we had to go home. We snuggled into bed and I promptly fell asleep until I heard:

Wake up! Wake up! It’s an emergency!

I woke up immediately, sat up in bed and said, “I’m up! I’m up!”

Turns out the emergency was an emergency rainbow outside our window. I totally appreciated seeing the rainbow – it was a magnificent one, but at the same time, I was kind of like, was it really an emergency? The rainbow disappeared soon after we took some photos of it, so I kinda sorta guess it was? Well, it wasn’t so much an emergency as a time sensitivity thing, but if I can start all my days looking at rainbows, I’m not going to complain, especially since we then had our morning coffee ritual and then spent the day baking and cooking. It was a good one, kinda like this challah stuffing.

I love the squishy comfort of stuffing, especially when it’s studded with mushrooms and all the good herbs :) Hope this guy makes an appearance at your Thanksgiving table this year!

Mushroom, Rosemary & Thyme Challah Stuffing Recipeserves 6prep time: 20 minutescook time: 50 minutestotal time: 1 hour and 10 minutes

• 1/2 loaf challah, cut or torn into 1 inch pieces, toasted
• 2 tablespoons butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup diced cremini mushrooms
• 5 sprigs thyme, leaves only
• 3 sprigs rosemary, leaves only
• 1 1/2 cups stock of choice
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preheat the oven 350°F.

In a large sauce pan, melt the butter over medium heat. Add the onion, celery, carrot, and mushrooms and cook until golden and soft, stirring often, about 10 minutes.

Place the toasted bread cubes in a large bowl. Add the vegetables, herbs, stock, egg, and salt and pepper. Place in a oven-proof baking dish and cover with foil. Bake for 30-40 minutes, remove foil and bake for an additional 10 minutes to crisp up the top. Enjoy!