Mushroom Challah Stuffing (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 15 min
Cook time: 1 hour, 15 min
Ready in: 1 hour, 30 min
Serves: 10- 12

Ingredients: 
1 large loaf challah- cut into 1" cubes (about 8-10 cups, or enough to fill a 9x13" casserole dish)
4 T. butter (plus more for greasing pan)
1 c. carrots- diced
2 stalks leeks- cut into rounds
1 tsp. salt
2 c. celery- sliced
2 c. mushrooms- sliced
1 T. fresh rosemary- minced
1 T. fresh thyme- minced
1 tsp. fresh sage- minced
1 tsp. fresh ginger- minced
2 tsp. fresh marjoram- minced
1 tsp. pepper
2 eggs- beaten
3 cups chicken stock
Fried sage leaves (for garnish)

Directions:
- Pre-heat oven to 300
- Spread bread cubes on a cookie sheet and bake until dried out, tossing halfway, about 30 min
- Increase oven to 325 when you remove bread
- Use butter to grease a 9x13" baking dish
- While bread is baking, melt remaining butter in a large sauté pan over medium heat
- Add carrots, leeks, and salt and sauté until vegetables start to soften
- Add celery, mushrooms, and herbs
- Sauté until all vegetables are slightly soft
- Cool slightly
- Mix vegetables with bread
- Combine eggs with chicken stock and pour over bread mixture until well saturated (you may not need all of the liquid)
- Bake, covered in foil, for 35 min
- Remove cover and bake for another 10 min
- Garnish with fried sage and serve

*Jen found the recipe here