UPDATED November 17, 2020
The Thanksgiving recipe fest continues today with this delightful Challah Stuffing recipe. Stuffing will work with most kinds of breads, but I like the richness the Challah brings 🙂. I also LOVE that you don’t need to sauté the bread cubes–that always seems to be one of the messier parts of Turkey Day prep!
Why do you add eggs to stuffing?
Eggs act as a binder in stuffing so you aren’t eating a toasted bread salad.
Can you make stuffing ahead of time and freeze it?
You sure can! Check out the instructions below.
INGREDIENTS
- 1 loaf Challah (storebought or homemade), torn or cut into cubes
- 1/2 loaf Crusty Bread (like a baguette), torn or cut into cubes
- 2 tbsp Olive Oil
- 1/2 cup Margarine or Butter
- 5 Celery Stalks, chopped
- 1/2 Onion, diced
- 1 tsp Salt
- 1 tsp Ground Pepper
- 2 Eggs, beaten
- 2 cups Chicken Broth
INSTRUCTIONS
Preheat oven to 350 degrees. In a large mixing bowl, toss together the bread cubes and the olive oil. Line a baking sheet with aluminum foil and add the cubed bread. Bake in the oven for 3 minutes, stir, and bake for another 3 minutes. Set aside.
In a skillet over medium heat, melt the margarine/butter. Add the celery and onion and sauté for a 5 minutes to soften. Set aside.
In a large mixing bowl, gently combine the bread with the salt, pepper, eggs, broth, celery, onion, and any margarine/butter still in the sauté pan. If making this ahead of time, skip down to “Make Ahead Instructions”
Transfer bread mix into a greased 9 x 13 baking dish and bake uncovered for 20 minutes.
Make Ahead Instructions
Transfer the mixture into a greased freezer safe baking dish or aluminum pan. Cover tightly with aluminum foil and freeze for up to 3 months. When ready to make the stuffing, preheat oven to 400 degrees and bake the frozen stuffing (covered) for 1 hour. Uncover and bake for an added 15 – 20 minutes or until golden brown.
Happy Thanksgiving! May this Challah Stuffing make your in-laws and your Bubbie proud.
Have leftovers? Save them to make the Ultimate Thanksgiving Leftovers Pie
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make.
Challah Stuffing
Ingredients
- 1 loaf Challah torn or cut into cubes
- 1/2 loaf Crusty Bread like a Baguette torn or cut into cubes
- 2 tbsp Olive Oil
- 1/2 cup Margarine or Butter
- 5 Celery Stalks chopped
- 1/2 Onion diced
- 1 tsp Salt
- 1 tsp Ground Pepper
- 2 Eggs beaten
- 2 cups Chicken Broth
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, toss together the bread cubes and the olive oil. Line a baking sheet with aluminum foil and add the cubed bread. Bake in the oven for 3 minutes, stir, and bake for another 3 minutes. Set aside.
- In a skillet over medium heat, melt the margarine/butter. Add the celery and onion and sauté for a 5 minutes to soften. Set aside.
- In a large mixing bowl, gently combine the bread with the salt, pepper, eggs, broth, celery, onion, and any margarine/butter still in the sauté pan. If making this ahead of time, skip down to "Make Ahead Instructions"
- Transfer bread mix into a greased 9 x 13 baking dish and bake uncovered for 20 minutes.
Make Ahead Instructions
- Transfer the mixture into a greased freezer safe baking dish or aluminum pan. Cover tightly with aluminum foil and freeze for up to 3 months. When ready to make the stuffing, preheat oven to 400 degrees and bake the frozen stuffing (covered) for 1 hour. Uncover and bake for an added 15 – 20 minutes or until golden brown.
