Mushroom, Rosemary & Thyme Challah Stuffing

• Produce

  • 1 cup Carrot
  • 1 cup Celery
  • 1 cup Cremini mushrooms
  • 1 cup Onion
  • 3 sprigs Rosemary
  • 5 sprigs Thyme

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 1/2 cups Stock

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 loaf Challah

• Dairy

  • 2 tbsp Butter

Found on iamafoodblog.com

Directions

• Preheat the oven 350°F.
• In a large sauce pan, melt the butter over medium heat. Add the onion, celery, carrot, and mushrooms and cook until golden and soft, stirring often, about 10 minutes.
• Place the toasted bread cubes in a large bowl. Add the vegetables, herbs, stock, egg, and salt and pepper. Place in a oven-proof baking dish and cover with foil. Bake for 30-40 minutes, remove foil and bake for an additional 10 minutes to crisp up the top. Enjoy!