Mushroom Cornbread Challah Stuffing Recipes

FAVORITE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
• Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.
• Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS

Steps:

• 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.
• 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.
• 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.
• 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.