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Granny's Challah Stuffing

Granny's Challah Stuffing

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Jackie

Jackie

The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It's so good, there'll be no leftovers -- so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  3. 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.
  4. 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.
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Reviews

LonghornFashionista
8

LonghornFashionista

1/6/2010

I made this for my first time hosting Thanksgiving. Parents, boyfriend, and friends LOVED it. Definitely make the challah from scratch if you have time (I use the Michell Jenny's Challah recipe on this site). Excellent! Thanks!

rwladywolf
5

rwladywolf

12/29/2009

Excellent stuffing recipe. Just like my mothers!

LARAMICHELLE
2

LARAMICHELLE

12/10/2010

It was a little too doughy following the recipe exactly. Next time I will use more vegetables and less bread. I cooked half of the stuffing inside the turkey, and half was baked as recommended in the recipe for our vegetarian friends. Both turned out great.

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