MOM’S STUFFING

I grew up on Challah stuffing which is hands down the only acceptable stuffing as far as I’m concerned. My mom makes it and it is just simply delicious. Since I went gluten-free three years ago I cut out challah and have cried watching it pass over my plate, just kidding I sub in Gluten-Free Brioche! While this is a great swap nothing compares to using Challah. Somehow I have no images saved of this stuffing but will add them after this years Thanksgiving meal.

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Challah Stuffing

INGREDIENTS

• 2 loaves of Challah

• 8 Gluten-Free brioche buns from Our Daily Bread

• Sweet/Vidallia Onion

• Carrots (i use baby carrots easy to dice)

• Celery

• mushrooms - ideally button but you can use any

• Butter - an outrageous amount - 2 sticks ish.

• Salt & Pepper to taste

• --> equal parts onion, carrot, celery, mushrooms - 1 challah loaf per 6-8ppl

DIRECTIONS

Melt a stick of butter, Sauté onions until translucent (omit if you can’t eat onions)

Add the carrots cook for 5 mins, then add the celery until soft. Not too soft, they should be tender.

Then add mushrooms and more butter!

Dice challah into cubes moisten in stock or a lil water, don't go crazy, just add a little moisture. You don't want soggy stuffing - day old challah is best for this.

Toss veggies and challah in pan then pour into baking dish.

Melt the rest of the butter and pour over the top

Bake at 350 for 20 or 25mins

Top should be crispy inside soft and really savory! Enjoy!!