Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

Total Time:
1 hr 30 min
15 min
1 hr 15 min


  • 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
  • Chop the challah bread into 1/2-inch cubes to make 16 cups. 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.

  • Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.

  • Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.

  • Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

  • Photograph by Yunhee Kim

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