Side dishe for 8

Challah Mushroom Herb Stuffing

Name: Challah Mushroom Herb Stuffing
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large loaf challah; 1/2 cup unsalted butter; 2 cups yellow onion; 2 cups celery; 2 cups wild mushrooms; 2 tbsp finely chopped fresh thyme; 1 tbsp finely chopped fresh rosemary; 1/2 tsp finely chopped fresh sage; 1 1/2 tsp salt; 1 tsp freshly ground black pepper; 3 cups chicken broth

$3.95for 460 minServes 8

Toasted challah combines with buttery mushrooms, vegetables, herbs, and broth before baking into moist stuffing.

Photo: onceuponachef.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sandwich bread, a little$2.49 each typical	a little	$0.19Typical price
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Onions, 0.65 lb$1.29/lb typical	0.65 lb	$0.81Typical price
	Celery, 0.5$2.29 each typical	0.5	$1.15Typical price
	Mushrooms, 5 oz$0.40/oz typical	5 oz	$2.00Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.39Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
Total for the servings shown		$7.90

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

American Budget Side dishes Sheet pan Thanksgiving on a budget Fall

Typical price

$0.99 per serving$3.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large loaf challah
1/2 cup unsalted butter
2 cups yellow onion
2 cups celery
2 cups wild mushrooms
2 tbsp finely chopped fresh thyme
1 tbsp finely chopped fresh rosemary
1/2 tsp finely chopped fresh sage
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 cups chicken broth

Steps

Heat the oven to 350 F and bake the cubed challah on a sheet pan for 10 minutes.
Melt the butter in a large skillet and cook the onion and celery for 8 minutes.
Add the mushrooms, thyme, rosemary, sage, salt, and pepper, and cook for 7 minutes.
Place the toasted challah in a greased 9-by-13-inch baking dish and pour the mushroom mixture over it.
Pour the broth evenly over the bread and toss gently to combine.
Bake uncovered at 350 F for 20 minutes until the top is crisp and the center is hot.