What We Call Stuffing: Challah, Mushroom, and Celery

INGREDIENTS

• 1 teaspoon black pepper, freshly ground
• 1/4 cup chopped flat leaf parsley
• 8-10 sprigs thyme, chopped
• 3 sprigs rosemary, chopped
• 3 ounces butter
• 2 cups celery, diced
• 2 cups cremini mushroom, diced
• 1 large loaf of challah or brioche
• 1 teaspoon salt
• 3 cups vegetable stock, preferably homemade
• 2 cups onion, diced
• 4 ounces melted butter