Challah Stuffing

Challah is a heavy egg bread that is delicious on its own or in this stuffing. You could also use regular bread if you can't find challah. The night before Thanksgiving, I cube the bread and leave it in a baking pan on top of the stove to get it nice and dry. I make it more on the savory side, so I don't include any of the optional ingredients. Enjoy!




½ cup sautéed minced onions 1 cup sautéed minced celery ⅓ cup canola oil 2 cloves garlic, minced, and sautéed pepper, some salt to taste 2 tablespoons minced parsley 1½ teaspoon poultry or stuffing seasoning 1 teaspoon sage (otherwise poultry seasoning is fine) ¼ teaspoon celery seed powder 10 cups cubed leftover challah ½ cup water 2 cups or so, chicken stock 3 eggs ++OPTIONAL++ 2 cups shredded carrots, sautéed ½ cup raisins ½ cup dried or coarsely chopped fresh cranberries ½ cup toasted walnuts 1 cup minced tart apples 2 teaspoons gravy browning

Nutritional information

No nutrition information available


Sauté vegetables in a large pot. Add in everything else, and stir, mix and make into a stuffing sort of mush - not too wet, not dry - but a bit wetter than it is going to be (the stuffing, that is) after it is baked up. Stuff turkey or bake in a casserole.