Best Challah Stuffing Recipes

CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING

Steps:

• Heat oven to 350°F with rack in middle. Generously butter baking dish.
• Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
• Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
• Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
• In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
• When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
• Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

GRANNY'S CHALLAH STUFFING

Steps:

• Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.
• Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.

GRANDPOP JOE'S CHALLAH BREAD STUFFING

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
• Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.

CHALLAH CORNBREAD DRIED FRUIT STUFFING

Steps:

• Directions Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

CHALLAH APPLE STUFFING OR DRESSING

Steps:

• Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
• Preheat oven to 350°F.
• In a large saute pan, melt butter over medium-low heat, then add onions and celery.
• Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
• Add apples and herbs and cook until apples are soft, about 5 minutes more.
• In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
• Mix until the bread is saturated with liquid, and everything is evenly mixed.
• Press stuffing into a 9x13-inch baking dish and cover with foil.
• Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
• Cool 10 minutes, then serve.

CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• •In a large soup pot over medium-high heat, heat oil. Add onions, celery, and carrots, and sauté until onions are golden. •Add challah, chestnuts, (if using) fruit, poultry seasoning, 2 teaspoons salt, and pepper to taste. •Pour half of stock over mixture and combine. Pour little at a time to absorb, and pour remainder over once stuffing spooned into casserole. (Note if stuffing: Once turkey is stuffed, put any leftover stuffing in a greased casserole and pour remaining stock over stuffing. Cover with foil and cook in a 350 degrees F oven for 30 minutes, or until golden brown and heated through.) Visit us at CountryLiving.com

CHALLAH AND LEEK TURKEY STUFFING

Steps:

• cube or tear bread into large heatproof bowl.
• brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
• brown onion gently in the same skillet, then place in bowl.
• Place leeks in bowl.
• Place celery in bowl.
• Place carrots in bowl.
• mix all ingredients with a large wooden spoon or spatula.
• sprinkle sage over the top and mix again.
• stuff in neck and abdominal cavities of turkey and roast as required for size of bird.

CHALLAH STUFFING WITH FENNEL & DRIED FRUIT RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Spread bread cubes in a shallow roasting pan. Bake about 20 minutes or until toasted, stirring twice; cool. Reduce oven temperature to 325°F. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a large skillet melt butter over medium heat. Add onions and fennel; cook for 12 to 15 minutes or until fennel is tender, stirring occasionally. Stir in orange juice, apricots, figs, cherries, plums, snipped tarragon, salt, and nutmeg. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in walnuts. In an extra-large bowl combine bread cubes and fruit mixture. In a medium bowl combine eggs and milk. Add egg mixture to bread mixture, tossing gently to moisten. Transfer mixture to the prepared roasting pan. Bake, covered, for 30 minutes. Bake, uncovered, about 30 minutes more or until heated through. If desired, garnish with tarragon. NOTES: Can't find challah? Try brioche. Not a fan of figs? Use dates. Not a fan of fennel? Use 2 cups chopped carrots in place of the fennel.

MUSHROOM-CORNBREAD (CHALLAH) STUFFING

Steps:

• Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
• ncrease oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add leeks and mushrooms; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and rosemary and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, pecans, pancetta and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
• Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
• Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days. Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

CHALLAH CORNBREAD STUFFING

Steps:

• Directions Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

CHALLAH STUFFING

Steps:

• Preparation Rip apatr, or cut bread in 1" cubes t bread/challah and toast in oven until hard but not burnt (@350 for about 10 mins) 1. Melt butter in a large skillet. Add onions cook till translucent. then add carrots and celery, cook 3-4 minutes then add mushrooms over medium heat about 10 minutes. Add sage,thyme stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.salt and pepper. 2. Beat eggs, in large bowl Transfer in onion mixture. Add challah and all remaining ingredients, including the remaining stock; mix to combine. bake at 350 or stuff in turkey.

CORN AND CHALLAH STUFFING WITH FRIED SAGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
• Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
• Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
• Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
• Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
• Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.
• Stir corn mixture together with toasted bread cubes.
• Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.
• Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
• Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.