When it comes to turkey dressing/stuffing, I am what you call a purist. And my family recipe for dressing is the best one I can think of (hands down!) – No added "frills" like chestnuts, pecans, or dried cranberries for me....and I love the results. Sometimes simple is best and this recipe is proof. Especially for Thanksgiving when everything is so over the top, this recipe uses challah for that Jewish connection and because challah makes a great stuffing. Get more Thanksgiving recipes with a Jewish twist here.
Ingredients
Servings 12
- Olive oil
- 1 pound portabella mushrooms sliced thin
- 1 1/2 cups chopped celery about 4-5 medium ribs, with some leaves
- 1 cup chopped onion about 1 large onion
- 7 cups soft large-crouton sized challah crumbs pieces
- 2-3 eggs
- 2 – 2 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Nutritional Facts
Nutrition Facts
Challah Stuffing with Mushrooms
Amount per Serving
Calories
443
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.004
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
98
mg
33
%
Sodium
743
mg
32
%
Potassium
361
mg
10
%
Carbohydrates
69
g
23
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
393
IU
8
%
Vitamin C
1
mg
1
%
Calcium
144
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large skillet, heat oil and sauté mushrooms, celery, and onions until mushrooms and celery are tender and onions are translucent (about 5-7 minutes) don’t cook for too long or the mushrooms may shrink to very little.
- Add challah to the skillet and stir in with the vegetables, incorporating well. Remove from the flame.
- Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the stuffing mixture and mix well, until well incorporated. Pour into a well-greased 9x13 -inch baking pan.
- Preheat oven to 325°F. Place stuffing in the oven and cook for 20-25 minutes, or until firm and top is browned.
Notes
Recipe makes approximately 9 cups of stuffing and stuffs a 10 pound turkey.
To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.
