Side dishe for 8

Challah Mushroom Herb Stuffing

Name: Challah Mushroom Herb Stuffing
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large loaf challah; 1/2 cup unsalted butter; 2 cups yellow onion; 2 cups celery; 2 cups wild mushrooms; 2 tbsp finely chopped fresh thyme; 1 tbsp finely chopped fresh rosemary; 1/2 tsp finely chopped fresh sage; 1 1/2 tsp salt; 1 tsp freshly ground black pepper; 3 cups chicken broth

Toasted challah combines with buttery mushrooms, vegetables, herbs, and broth before baking into moist stuffing.

$0.98per serving $

60 minstart to table

8servings

American Budget Side dishes Sheet pan Thanksgiving on a budget Fall

Ingredients

1 large loaf challah
1/2 cup unsalted butter
2 cups yellow onion
2 cups celery
2 cups wild mushrooms
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary
1/2 tsp finely chopped fresh sage
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 cups chicken broth

Steps

Heat the oven to 350 F and bake the cubed challah on a sheet pan for 10 minutes.
Melt the butter in a large skillet and cook the onion and celery for 8 minutes.
Add the mushrooms, thyme, rosemary, sage, salt, and pepper, and cook for 7 minutes.
Place the toasted challah in a greased 9-by-13-inch baking dish and pour the mushroom mixture over it.
Pour the broth evenly over the bread and toss gently to combine.
Bake uncovered at 350 F for 20 minutes until the top is crisp and the center is hot.