Everything Spiced Challah Stuffing
Thanksgiving stuffing with a Jewish twist! Challah stuffing is sprinkled with everything spice and mixed with leeks and mushrooms.
Servings: 4 servings
Calories: 126kcal
Ingredients
- 1 large challah loaf cut into 1 inch cubes (day old preferred)
- Olive oil for drizzling
- ¼ 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 ½ cups vegetable or chicken broth
- Fresh parsley chopped for garnish
Everything Spice Blend
- 1 Tb poppy seeds
- 1 Tb toasted sesame seeds
- 1 Tb dried garlic
- 1 Tb dried onion
- 2 teaspoon coarse salt
- Few grinds of coarse black pepper
Instructions
- 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.
Notes
Spice blend recipe by The Kitchn
Nutrition
Calories: 126kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 2449mg | Potassium: 498mg | Fiber: 2g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg