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Mushroom, Leek and Challah Stuffing
This upgraded stuffing will delight your entire holiday table. With mushrooms, veggies, and Bone Broth, your guests will be thankful for your cooking this season.
  • 1 ½ - 2 lb round challah
  • 3 tablespoons good olive oil
  • 1 tablespoons unsalted butter
  • 4 cups sliced leeks, white and light green parts (4 leeks)
  • 5 stalks celery chopped
  • 1 large Vidalia onion chopped
  • 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1/4 cup medium or dry sherry
  • Kosher salt and freshly ground black pepper
  • 1/3 cup minced fresh flat-leaf parsley
  • 7 extra-large eggs
  • 2 cups Broth Masters Bone Broth
  • 1 ½ cup turkey dripping or additional bone broth


  1. Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  2. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the leeks, onions and celery, cook over medium heat for 8 to 10 minutes, until the vegetables are tender.
  3. Stir in the mushrooms, tarragon, sherry, 1/2-1 Tablespoons salt (to taste) and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from heat, stir in the parsley.
  4. In a large mixing bowl, whisk together the eggs, 2 cups Broth Masters Bone Broth. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
  5. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches).  Pour ½ of turkey dripping (or additional Bone Broth) over stuffing. Baste with the remaining dripping or bone broth throughout the cooking process.
  6. Bake for 45 to 50 minutes, until the top is browned. Serve hot.