Challah Bread Stuffing

It was recently brought to my attention from my co-worker Dana that not everyone knows what Challah is.  Like, really?!  I realize I’m Jewish and it’s a Jewish kinda thing, but I just figured everyone knew what it was.  You know that heavenly French Toast at your favorite brunch spot?  Probably Challah.  See, you knew what it was all along and love it just like I do.  And Dana, prounounce it like “Holla” not “CH-ah-lah”.  You’re so cute for messing that one up 🙂

Just to set the record straight, Challah is a Jewish braided egg bread and is sooooo delicious.  You can pick one up at most bakeries or supermarkets.  Trader Joe’s variety is SO GOOD too.

Normally, I’d tell you to eat Challah with just some butter, or make French Toast with it… but today I’m going to teach you how to use Challah in STUFFING.  Can I get an Oy Vey!?  This is the dish Donny taught me how to make during Friendsgiving, and that I made to bring to my own family’s Thanksgiving this past week.

Cut up my Challah! Ready to rock & roll.

Donny’s Challah Bread Stuffing

Ingredients:

1 large Challah Bread  (cut into 1 inch cubes and made stale by leaving it out for a few days)*
2 tbsp Fresh Rosemary, chopped fine
2 tbsp Fresh Sage, chopped fine
1 lb Loose Sage Sausage (or regular sausage)
1 small Onion, chopped 
2 large stalks of Celery, chopped 
3 cloves Garlic, chopped or crushed
1/2 cup Dried Currants & Dried Cranberries (or raisins)
Softened Butter, for the pan
Salt, Pepper
2 Large Eggs
1/2 cup of Milk (I used 2%)
1 quart of Chicken Stock

*Make sure you buy the Challah at least 2 days before you want to make the stuffing!  It needs to sit out and become stale.  

A Note from Donny:  You’re basically making a savory bread pudding souffle here.  Temperature is important here because of the use of eggs. Make sure that anything you add to eggs are cool enough that they won’t cook the eggs (until the final oven stage).

Directions:

1.  Put the stale cubed bread on a baking sheet.  Toss with the fresh herbs.  You want to dry them out in the oven so you’ll only cook them at 200 degrees.  The recipe calls for the bread to be toasted for only 15 minutes, but since mine was so fresh it took more like 30.  They shouldn’t be toasted or browned too much, just dried out.   Remove from the oven and  let the herby bread cubes cool to room temperature.

2.  Meanwhile, cook and chop the sausage over medium heat.  Once the sausage is cooked through and thoroughly chopped, drain fat and remove into a bowl to cool to room temp.  
3.  Using the same pan you cooked the sausage in, cook the onions, celery, and garlic over medium heat, stirring frequently to prevent burning.  When soft, add to the sausage bowl and let it cool.
4.  In a large mixing bowl, beat the eggs and the milk. Add the (now cooled) herby bread cubes and mix. Then add the cooled sausage mixture.  Fold everything together with chicken stock, trying not to turn the bread into total mush.  It should be completely saturated with the stock.
5.  Grease a large baking pan or dish with butter and add the stuffing to it. Cover and refrigerate for 1-4 hours. (If you are making this more in advance, you’ll have to add more stock because the stuffing will dry out.)
6.  Let the stuffing come to room temperature before you cook it at 350 for 30 minutes (I cooked mine for more like 40, but I think that’s because there was so much other stuff in the oven).  Serve warm, “with or without turkey”.

Chopping up some herbs

… and some veggies

 

Dried out Challah croutons & toasty herbs mixed into the egg and milk.

Cooking up and eating this stuffing twice in two weeks should prove to you just how amazing it is.  I have always been one of two people in my family to request a nice box of Stovetop for Thanksgiving, as any other kind of homemade stuffing was never as good.  This Challah Bread Stuffing recipe puts Stovetop to shame and will forever change my mind about this favorite Thanksgiving Side.
I hope you all had a wonderful Thanksgiving break and weekend!  I know I did 🙂

My thanksgiving plate! YUMMMMMMMMMMMMMMM!

Thanksgiving cousin love ❤ Aidan and I

Dani is the cutest!

Mommom and I ❤ She’s the best!

 

5 thoughts on “Challah Bread Stuffing

  1. I like to use Chorizo in my Challah bread dressing. I moved shortly after Thanksgiving last year and my recipe got lost (probably somewhere in a box!!) so I am using your recipe and my mind (??) to try and make it for Thanksgiving this year. Thank you for helping me.

  2. Pingback: I Just Had to Hop on the Bandwagon…. | The Sometimes Healthy Living Blog

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