It’s here, it’s here, it’s here, and it is, unquestionability, awesome.

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Wild Mushroom and Challah Stuffing with Loads of Herbs

Wild Mushroom and Challah Stuffing with Loads of Herbs

If ever there’s a time of year when my heart feels like it’s about to explode, surely it is Thanksgiving, and everything that comes the weeks after. When I was in college, I couldn’t wait to reunite with my high school crew, fall back into our old habits of car talks and endless trips to Starbucks, long evenings spent goofing around someone’s parents’ house, drinking (arguably) unfashionable beers and low-brow hard liquor, and always, always, a night out at a ’townie’ bar most of us had never been to before. I look at non-digital photos of us, rosy-cheeked and rounded by booze and burritos, full of stories from our respective dorms. My parents’ house, always full of treats: too many loaves of bread for my family to ever consume, giant Costco-sized boxes of raspberries, and whatever the treat of the month was at Trader Joe’s.

Wild Mushroom and Challah Stuffing with Loads of Herbs

After college, I didn’t quite ‘move home’ but living only an hour north of where I went to high school, I anticipated an inflow of visitors from New York and DC, Seattle, and San Diego. Like a bachelorette weekend, every weekend, only each and every one of us was the princess of the ball. Sleeping in my old room, underneath a bulletin board of postcards from my study abroad travels and graduation tassels, it is hard to imagine I ever questioned it was the very best time. But deep down inside, I must have known I had it good.

Wild Mushroom and Challah Stuffing with Loads of Herbs

Now, Thanksgiving is different, yet the same. Not everyone comes home anymore. And trips home for the holidays have gotten shorter, and more sporadic. We have in-laws and small children, and jobs on opposite coasts. But there are more of ‘us’ to love: my family, of course, friends who’ve moved back, new boyfriends / girlfriends / husbands / wives and children. We keep time more: our self-imposed curfews, and self-awareness regarding the inevitability of a lesser-known hangover rarely allow us to just be. But we let loose, too, and at this time, more than any other, I feel as though I couldn’t possibly be happier, or more reminded of why I choose to live here, even when I sometimes question it 100 times per day.

Wild Mushroom and Challah Stuffing with Loads of Herbs

Is it silly to admit I’m tearing up a bit, just writing this post about my very favorite holiday, my very favorite time of year? It’s here, it’s here, it’s here, and it is, unquestionability, awesome.

Wild Mushroom and Challah Stuffing with Loads of Herbs
An original recipe by Matthew Hickey

1 loaf of day-old challah bread, diced into 1” cubes
1/2 medium yellow onion, diced
3 cups of chicken stock (sub veggie stock to make it vegetarian)
8 ounces of assorted wild mushrooms
1 tablespoon of finely chopped fresh rosemary
1/2 teaspoon of fresh thyme leaves
1 teaspoon of fresh sage, finely chopped
3 tablespoons of butter + more for buttering the dish

1. Preheat your oven to 350 degrees F. Generously butter a large glass baking dish.
2. Spread the bread cubes on a baking sheet and toast in the over for about 12 minutes, or until lightly toasted.
3. Add the butter to a large skillet and heat over medium-high. When the butter is melted, stir in the onions and cook until they are translucent. Add the mushrooms and herbs and cook, stirring occasionally, until soft, about 15 minutes.
4. Combine the bread, chicken stock, and mushroom mixture in a large mixing bowl and toss gently to coat. Transfer the mixture to the baking dish.
5. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and cook for another 20 minutes, or until the top of the stuffing is golden in parts.

Looking for more Thanksgiving inspiration?

May I recommend:

Spiced Apple Margaritas from Cookie + Kate
Acorn Squash with Apple Walnut Stuffing from Salt & Wind
Charred Carrots with Herbs from What’s Gaby Cooking
Achiote Roasted Turkey from ¡HOLA! JALAPEÑO
Spinach, Bacon, Pear and Candied Pecan Salad from Heather Christo
Pretzel Parker House Rolls from Smitten Kitchen
Apple Marzipan Galette from Dula Notes
Apple Frangipane Tart from Apt. 2B Baking Co.
Sweet Potato Crostini with Walnuts and Danish Blue Cheese from Naturally Ella
Massaged Kale with Pomegranate, Persimmon, and Pistachio from Yummy Supper

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Heather Christo

    I love Thanksgiving too- it is the most nostalgic holiday and filled with love and thanks. Challah stuffing is my very favorite and this one is beautiful.

  • This is so sweet, Kasey, and an original recipe from Matt! Nice! I hope you have the best Thanksgiving 🙂 The pictures of your sweet family you posted on Facebook made me smile. Thanks so much for sharing my galette, too!!

  • As a true wild mushroom hunter myself, I love this stuffing recipe! The happiest Thanksgiving to you and your family, Kasey! Lots of love and delicious food.

  • Sarah

    Love this! I hope Thanksgiving is amazing, can’t wait to connect at Christmas!

  • Thanks, Heather! Challah is my favorite, too 🙂 Have a beautiful Thanksgiving! x

  • Aw, thanks, Nicole! It was one of those weekends where I didn’t want to go back to work 🙂 Your galette sounds SO good. x

  • You and me both — I take it we’d be fast friends. 🙂 Thank you, lady! x

  • Yes yes yes! I miss you friend. xo

  • Joe Rossi

    Yeah these are some dope mushrooms yo

  • Kate Ramos

    This stuffing looks too good Kasey! Stuffing is my Thanksgiving favorite. Thank you so much for mentioning my turkey too! Hope you and your family have a wonderful Thanksgiving!

  • your love for this holiday comes through so clearly in your description of your memories. such a lovely read, kasey. wishing you and your family a cozy thanksgiving! and heck yeah to challah, especially in stuffing! xo

  • Haha. Thanks, Joe!

  • Thank you, Kate! And same to yours.

  • Thanks, lady! I hope you have a wonderful and cozy Thanksgiving! x

  • “My heart feels like it’s going to explode” – YES! I feel like that this year, almost more than ever. Happy thanksgiving to you and your beautiful family Kasey! xo

  • Thank you, lovely! I hope you’re enjoying this time of year as much as I am 🙂 xo

  • This looks delicious! And also – what a brilliant site! Thanks for sharing 🙂

  • Thank you so much!

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