Challah, mushroom, wild rice, and raisin filling (side dish)
Votes: 1
Time: 1 hour 30 min.
Stuffing poultry with bread stuffing requires cubes of stale bread so they hold their shape after soaking in liquid and baking, and the side dish looks appetizing. So, if you only have fresh challah, dry it in the oven before using. Then, the challah pieces are mixed with a beaten egg, cooked wild rice, a vegetable mixture with aromatic herbs in the broth, sautéed mushrooms, and raisins, and everything is baked in a large baking dish in the oven. The side dish is moist and flavorful, filled with a whole bouquet of flavors and textures. Serve it as a side dish with roasted turkey or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Braided challah bread
- 110 g + 2 tbsp unsalted butter
- 2 cups chopped onion, green onion, or leek
- 2 cups diced celery
- 1 tbsp. chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 cups low-sodium chicken broth or turkey broth
- 0.5 cups wild rice
- 2 large eggs
- 1/4 cup chopped parsley
- 0.6 kg mushrooms, sliced and fried in butter
- 1 cup raisins
We recommend
Cooking the dish according to the recipe:
- Cut the challah into 1-cm cubes to make 16 cups. Stale bread works best for the filling. If you're using fresh bread, spread the cubes on a baking sheet and toast in the oven at 150°C for 15-20 minutes.
- In a large skillet over medium heat, melt 110g of butter. Add the onion, celery, sage, thyme, and salt and black pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Pour in the chicken broth, bring to a simmer, and remove from heat.
- Meanwhile, cook the wild rice according to package directions. Whisk the eggs and parsley in a large bowl, then add the bread cubes, vegetable mixture, cooked rice, and mushrooms. Stir in the raisins.
- Transfer the mixture to a greased 3-4 quart baking dish and scatter the remaining 2 tablespoons of butter on top. Cover with foil and bake at 190°C (375°F) for 30 minutes. Remove the foil and bake until golden brown, about 20 minutes more.
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