Challah Stuffing
About this Recipe
By: Rachel
I love a fall harvest festival. Whether on Thanksgiving or Sukkot, it is a joy to prepare an autumn feast that highlights the warm, earthy flavors of the season. From Buttermilk-Brined Turkey (the star of the Thanksgiving table) to this challah stuffing; from Fennel, Shallot and Chard Gratin to Sorrel and Fig Salad with Warm Robiola Cheese, I adore showcasing the beloved flavors and textures of fall.
Going Overboard with Holiday Preparations
I am one of those people who loves Thanksgiving food (even turkey)! I take holiday prep very seriously. My preparations begin in September, when I make and freeze gallons of turkey stock. They end with a multi-page spreadsheet detailing every to-do from the Saturday before Thanksgiving through the big day. I even identify every serving dish and utensil with a series of Post-Its—nothing is left to chance.
Despite my somewhat militaristic approach to prep, I find Thanksgiving food to be pure comfort. Each year, it is a joy to share the meal with family and friends. Next to my signature roast turkey, this challah stuffing is my most-requested holiday dish.
Making the Perfect Thanksgiving Stuffing
Stuffing is one of my very favorite holiday dishes. Since it is rarely seen outside of the Thanksgiving repertoire, it always feels festive, despite its humble origins. It is also easy to customize according to your tastes, as well as your supply of local ingredients.
Regional preparations for Thanksgiving stuffing include oysters, jalapeños, sausage, chestnuts, dried fruits, cornbread, and much more.
Why Challah and Wild Rice Stuffing is So Delicious
I developed this Challah and Wild Rice Stuffing to highlight my favorite ingredients—Minnesota wild rice and rich challah bread. I love the interplay between the sweetness of challah, carrots, and onions; the earthiness of wild rice and mushrooms; fresh herbs; and the deeply savory turkey stock.
Beverage Pairing
By: Olivia
This spectacular stuffing is all about the dance between sweetness, nuttiness, and herbaceousness! Pinot Noir will complement the herbaceous quality while also having a fruitiness that will play well with the sweetness from the challah. Chardonnay will complement the other great component, the nutty wild rice. I would recommend grabbing a red and white wine from Burgundy and maybe opening both for guests to choose from. Look out for Bourgogne Blanc and Bourgogne Rouge when you next shop.
Challah Stuffing
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 1 large loaf challah
- 6 tablespoons (80g) unsalted butter divided
- 1 tablespoon olive oil
- 3 medium carrots diced
- 3 stalks celery diced
- 1 large yellow onion diced
- 2 cups (200g) mushrooms such as cremini, cleaned and chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme
- ½ cup (30g) parsley chopped
- Kosher salt and freshly-ground black pepper
- 1 cup (200g) cooked wild rice
- 2 large eggs beaten
- Up to 2 cups (475mL) turkey stock (substitute mushroom or vegetable stock)
Step by Step Instructions
Step 1
- The first step of toasting the bread can be done several days ahead of time, if desired. Heat your oven to 275ºF (135ºC), or 250ºF (120ºC) convection . Cut the challah into large cubes, and spread evenly over one large or two medium sheet pans. Bake until completely dry (when squeezed, the cubes will have no give). This will take about 30 minutes on convection, or 45 minutes to an hour on regular bake. If using immediately, add to a large mixing bowl. Otherwise, cool completely, and place in a Ziploc bag until ready to use.
Step 2
- Once ready to prepare the stuffing, preheat your oven to 375ºF (190ºC) or 350ºF (175ºC) convection. Butter a large, deep braiser with fitted lid, or a casserole dish, with 2 tablespoons butter.
Step 3
- In a large saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Once melted, add the vegetables and sauté until browned. Add the herbs and cook for another 2-3 minutes, and season with salt and pepper.
Step 4
- Set the vegetable mix aside to cool, then mix with the bread cubes. Gently stir in the eggs, and add the wild rice. Add mixture to the buttered casserole dish. Now, carefully begin to pour prepared stock evenly over the stuffing, beginning with one cup and checking after every subsequent half cup has been added. When gently squeezed, the stuffing should be almost like a piece of cake—with enough stock absorbed to have completely softened each piece of bread without being wet. Dot stuffing with remaining 2 tablespoons butter.
Step 5
- Cover the casserole (with its lid or aluminum foil) and bake for 30 minutes. Uncover, and increase the temperature to 425º (220ºC) or 400ºF (200ºC) convection and bake for another 20 minutes. (If you want to cook the stuffing in stages, you can remove it after the first cook, and finish it at the higher temperature to crisp it when the rest of the meal is ready). If you fear you have added too much stock, you can bake it a little longer uncovered at this point to dry it out to the proper texture.
To stuff inside a turkey:
- This stuffing can also be prepared inside your bird. Stuff loosely inside the turkey (do not do so until just prior to cooking) and roast your bird. Prior to serving, a thermometer inserted into the center of the stuffing must read ar least 165ºF (74ºC).
