If I could, I would put everything-spice on absolutely everything! This years everything spiced challah stuffing is inspired by my favorite bagel flavor…the everything bagel!
I’m pretty picky with my bagel flavor choices. Plain will never happen in this house and cinnamon-raisin was my childhood favorite. Blueberry bagels shouldn’t exist (sorry!), but an extra seeded everything bagel is so my jam..or should I say my shmear?
The spice blend is so, so easy and I am sure most spice hoarders like me have all the necessaries in their spice drawer. Of course you can use actual everything bagels, but I have a deep love for challah stuffing. A few years ago I made a challah stuffing with leeks and sausage and fell in love with the eggy, slightly sweetness that the bread offers. Toast the challah if it’s soft and fresh, so it dries out a bit and douse the cubed challah in the everything spice. Each little speckle will stick to the cubes perfectly giving you everything spice in every bite! (Say that 5 times fast!)
You can finish the stuffing completely on the stove top if you’d like, but I finished it in the oven so the top gets a bit crispy. Mushrooms and leeks were added as well but if I found any, I would have added some crunchy chestnuts too!
- 1 large challah loaf cut into 1 inch cubes (day old preferred)
- Olive oil for drizzling
- 1/4 cup Everything Spice blend recipe below
- 1 large leek thinly sliced
- 2 garlic cloves chopped finely
- 8 ounces button or cremini mushrooms quartered
- 1 large sprig rosemary leaves removed and chopped
- 4-5 sprigs of fresh thyme leaves removed and chopped
- 4-5 sage leaves chopped
- 3 whole eggs
- 1 1/2 cups vegetable or chicken broth
- Fresh parsley chopped for garnish
- 1 Tb poppy seeds
- 1 Tb toasted sesame seeds
- 1 Tb dried garlic
- 1 Tb dried onion
- 2 tsp coarse salt
- Few grinds of coarse black pepper
First, mix all the everything spice blend ingredients together in a small bowl and set aside.
Pre-heat oven to 400 degrees F and add cubed challah to baking sheet. Drizzle bread with olive oil and sprinkle everything spice all over and toss together well. Some of the spice may fall off but you'll just add that to everything else later.
Toast challah in oven for about 5-8 minutes until bread begins to dry out but doesn't burn. Once done, remove from oven and set aside.
Next, in a large skillet, drizzle with olive oil and place on medium heat. Add chopped leeks and sautee until softened. Then add chopped garlic and saute for another minute.
Then add the fresh herbs and mushrooms and continue to cook for another 3-4 minutes until the mushrooms begin to soften.
In a large bowl, whisk together the eggs and stock and then add in the cubed challah with all the leftover spice. Toss together so it's well coated and then add the mixture to your pan with the leeks and mushrooms. Toss everything together and season with salt and pepper a bit more.
Turn down the oven to 375 and cover stuffing with a lid and bake for about 25 minutes until the mixture is still soft in the middle but cooked. Remove cover and continue cooking for anther 5 minutes so the top gets a bit crispy.
Once done, remove from oven and garnish with fresh chopped parsley.