Granny's Challah Stuffing

3 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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. ” - by Jackie

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (1 pound) loaf challah bread, sliced
2 carrots, chopped
2 stalks celery, chopped
3 eggs
salt and pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
297 cal
15%

Fat
9.4 g
14%

Carbs
42.6 g
14%

Based on a 2,000 calorie diet

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Reviews (3)

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LonghornFashionista

Jan. 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 t..." See morehis site). Excellent! Thanks!"

rwladywolf

Dec. 29, 2009

"Excellent stuffing recipe. Just like my mothers!..." See more"

LARAMICHELLE

Dec. 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..." See more the recipe for our vegetarian friends. Both turned out great."

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