Challah, Wild Mushroom & Herb Stuffing

Name: Challah, Wild Mushroom & Herb Stuffing
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 large loaf challah ((about 1 pound)); ½ cup (1 stick) unsalted butter, (plus more for buttering baking dish); 2 cups yellow onion, (diced, from 2 medium onions); 2 cups celery, (diced); 2 cups wild mushrooms, (diced); 2 tablespoons finely chopped fresh thyme ((or 1 teaspoon dried)); 1 tablespoon finely chopped fresh rosemary ((or ¼ teaspoon dried and crumbled)); ½ teaspoon finely chopped fresh sage ((or ¼ teaspoon dried)); 1½ teaspoons salt; 1 teaspoon freshly ground black pepper; 3 cups chicken broth

This stuffing crispy on top and loaded with an earthy, buttery mix of onions and vegetables.

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Foto: Once Upon a Chef

Ingredients

8 servings

1 large loaf challah ((about 1 pound))
½ cup (1 stick) unsalted butter, (plus more for buttering baking dish)
2 cups yellow onion, (diced, from 2 medium onions)
2 cups celery, (diced)
2 cups wild mushrooms, (diced)
2 tablespoons finely chopped fresh thyme ((or 1 teaspoon dried))
1 tablespoon finely chopped fresh rosemary ((or ¼ teaspoon dried and crumbled))
½ teaspoon finely chopped fresh sage ((or ¼ teaspoon dried))
1½ teaspoons salt
1 teaspoon freshly ground black pepper
3 cups chicken broth

Steps

Preheat the oven to 300°F (150°C) and set an oven rack in the middle position. Butter a 9 x 13-in (23 x 33-cm) baking dish.
Cut the challah into 1-in (2.5-cm) cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside.
Increase the oven temperature to 350°F (175°C).
Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.
In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well.
Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).
Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.