Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
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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. 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.
  2. 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.
  3. 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.
  4. 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.