A few years ago I stumbled upon a recipe at Once Upon A Chef for an amazing challah stuffing that blew my mind. After trying for the past few years, I think I found my trick to make it foolproof. Because as much as I love cooking, sometimes I am a fool.
*It's simple, really. You have your recipe, you find the best ingredients you can, and you make it work. But with challah, I've gone wrong in the past by overlooking the gooey factor. So, because challah tends toward the gooey when touched by any liquid, I've found that it benefits from a few extra days of air drying before baking. So just buy the challah on the weekend before thanksgiving, and cut it into little pieces and lay it on trays and dry it out for 3-4 days before the big day. On thanksgiving, bake it as instructed in the oven for some extra crunchiness. Fool. Proof.
And so I bring you, my most favorite stuffing recipe. Get a head start on next years! (Do you know how cheap turkeys are this week?!)
CHALLAH AND WILD MUSHROOM STUFFING
* Thank you, le internet cooking princess, for the beautiful photo!
