Thanksgiving Stuffing

Preheat oven to 350 degrees

Ingredients for stuffing:

  • 2 medium sized Challah Box loaves (about 2.5lbs)
  • 3 stalks of celery
  • 1 leek chopped
  • 1 package fresh mushrooms (can be any kind!)
  • 2 small onions or 1 large
  • 1 ½ cups of chopped pecans
  • 2 or more cups veggie broth
  • Salt and pepper
  • 2 cloves of garlic
  • ¼ cup of fresh minced parsley
  • ½ cup of fresh minced sage
  • Oil for veggies and baking dish


  1. Slice challah into thick slices and cut into 1” cubes
  2. Toast challah on a cookie sheet in oven at 275 until completely dried (45 mins)
  3. Sauté finely chopped mushrooms in oil until water evaporates
  4. Add half of the sage and cook until mushrooms brown
  5. Add finely chopped celery, onion, leek, garlic and remaining sage. Cook until wilted, stirring frequently
  6. Add stock, chopped pecans and half of the parsley
  7. Bring to a boil
  8. Add challah cubes and mix gently 
  9. Add more veggie stock if necessary until mixture is spongy 
  10. Add a pinch of salt and pepper 
  11. Transfer stuffing into an oiled 9 x 13 baking dish and cook covered for 30 mins and uncovered for another 10 mins
  12. Once cool, garnish with remaining parsley and serve