Ingredients Jump to Instructions ↓

  1. Challah bread

  2. 1 stick plus 2 tablespoons unsalted butter

  3. 2 cups chopped onions, leeks or scallions

  4. 2 cups diced celery

  5. 1 tablespoon minced fresh sage

  6. 1 tablespoon minced fresh thyme

  7. Kosher salt and freshly ground pepper

  8. 3 cups low-sodium chicken or turkey broth

  9. 1/2 cup wild rice

  10. 2 large eggs

  11. 1/4 cup chopped parsley

  12. 1 1/4 pounds mushrooms , sliced and sauteed in butter

  13. 1 cup raisins

Instructions Jump to Ingredients ↑

  1. Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.

  2. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth ; bring to a simmer and remove from the heat.

  3. Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.

  4. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

  5. Photograph by Yunhee Kim


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