Welcome back to Thanksgiving in May! This is the most buttery, herby, shroomy, deeeelish stuffing we’ve enjoyed in a long time. I went searching for a new stuffing recipe and when I stumbled upon this one at food52 I knew I found our winner. The most difficult part of this recipe was tracking down a loaf of challah in the days leading up to the holiday.

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Lisa says:

Oh my god, I forgot about this one. 

Chris says:

Not me — I loved how buttery it was, and the texture was awesome — almost like a bread pudding. 

Lisa says:

Yeah! Crisped on top and soft inside, SO GOOD. 

Chris says:

Holla back, challah bread! 

Lisa says:

Unnecessary. 

Chris says:

Oh I don’t think so. 

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Challah, Herb and Mushroom Stuffing
1 large loaf of challah
2 cups celery, diced
2 cups onion, diced
2 cups cremini mushroom, diced
8-10 sprigs thyme, chopped
1/4 c chopped flat leaf parsley
3 cups vegetable stock
4 oz melted butter, plus more for buttering the baking dish and parchment
1 tsp salt
1 tsp black pepper, freshly ground

Cut the challah into 1″ cubes. Leave the cubes out on a parchment lined sheet pan, on the counter, to get stale, at least overnight and preferably 3 days.

Melt 3 oz of butter in a large heavy pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked thorough.

In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.

Press stuffing into a large buttered baking dish. Cover with buttered parchment and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.

Bake at 350° for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.

Devour and collapse into a butter-coma.