Mushroom, Leek, and Challah Stuffing Recipe – BrothMasters

Ingredients

• 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