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