Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, such as Matsutake, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

Holiday Appetizers & Accoutrements Recipes

recipes-thanksgiving-archived

It’s turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade appetizers and farm-fresh accoutrements. Welcome guests with creamy Butternut squash soup topped with toasted pumpkin seeds, savory mini galette tarts, and a stunning platter of cornichons, chicken liver mousse and pickled raisins. Also included: provisions to incorporate into your most classic Thanksgiving dishes, from a turkey brining kit and port-infused cranberry sauce to cornbread stuffing mix and seasonal produce including Brussels sprouts and turnips. Here’s to a happy holiday—and a satisfied appetite, too!

Here are a few recipes ideas for the week:

Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with your appetizer platter.

Cornbread Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized onions, this sweet-savory dressing with convert any stuffing lover.

Baked Lady Apples
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cherry and walnut filling.

Savory Mini Galette Tarts
Wow guests with these rustic tarts. (We’ve done all the prep work already!)

Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.

How To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

View Complete Recipe Index

this week's recipes
a mother’s love

farm & garden notes
hello, may!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.