Challah Bread- Mushroom Stuffing With Wild Rice and Raisins
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 247
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 7
- Cholesterol
- 70
- Sodium
- 537
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
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
Directions
- 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.