Challah Bread- Mushroom Stuffing With Wild Rice and

Name: Challah Bread- Mushroom Stuffing With Wild Rice and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Challah bread; 1 stick plus 2 tablespoons unsalted butter; 2 cups chopped onions, leeks or scallions; 2 cups diced celery; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh thyme; Kosher salt and freshly ground pepper; 3 cups low-sodium chicken or turkey broth; 1/2 cup wild rice; 2 large eggs; 1/4 cup chopped parsley; 1 1/4 pounds mushrooms, sliced and sauteed in butter; 1 cup raisins

Servings: persons

Challah bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
1/2 cup wild rice
2 large eggs
1/4 cup chopped parsley
1 1/4 pounds mushrooms, sliced and sauteed in butter
1 cup raisins

1
Chop the challah bread into 1/2-inch cubes to make 16 cups.
2
Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
3
Heat 1 stick butter in a large skillet over medium heat.
4
Add the onions, celery, sage, thyme, and salt and pepper to taste.
5
Cook, stirring, until the vegetables are tender, about 5 minutes.
6
Add the chicken broth; bring to a simmer and remove from the heat.
7
Meanwhile, cook the wild rice as the label directs.
8
Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms.
9
Stir in the raisins.
10
Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter.
11
Cover with foil and bake at 375 degrees F, 30 minutes.
12
Uncover and bake until golden, about 20 more minutes.
13
Photograph by Yunhee Kim

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Challah bread, 1 stick plus 2 tablespoons unsalted butter, 2 cups chopped onions, leeks or scallions, 2 cups diced celery, and more.

Yes, Challah Bread- Mushroom Stuffing With Wild Rice and Raisins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions