Wild Mushroom and Challah Stuffing with Loads of Herbs - Turntable Kitchen

Ingredients

• 1 loaf of day-old challah bread, diced into 1” cubes
• 1/2 medium yellow onion, diced
• 3 cups of chicken stock (sub veggie stock to make it vegetarian)
• 8 ounces of assorted wild mushrooms
• 1 tablespoon of finely chopped fresh rosemary
• 1/2 teaspoon of fresh thyme leaves
• 1 teaspoon of fresh sage, finely chopped
• 3 tablespoons of butter + more for buttering the dish