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


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).


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!


Cranberry Sauce (Donny Style)

Happy Thanksgiving everyone!

It’s probably no surprise that this is one of my favorite holidays.

I wanted to share one of the recipes Donny gave me during our Friendsgiving Celebration last week… it is the easiest recipe ever!  Seriously, anyone can do it.  This Cranberry Sauce tastes absolutely amazing and will beat the giggly stuff with the can marks ANYDAY!

Are you ready for the ingredients??


You’ll need TWO cans… only one pictured

Yup… that’s IT.  You’ll need 2 cans of Whole Berry Cranberry Sauce, 1 bag of Frozen Raspberries, and 1 packet of Red Jello (we chose Raspberry).  


Open the can of Cranberry Sauce and plop (I was going to say pour, but it’s definitely a plop) the entire thing into a saucepan over medium-high heat.  Stir in the frozen raspberries.  Stir often but not constantly until the raspberries are thawed.  Finally, add the jello packet and stir until dissolved.  Put into a tupperware container and refrigerate for a few hours or overnight.  That’s ALL!

This cranberry sauce was a hit at our Friendsgiving.  It seriously is so good.  I’m going to make it again later on in the year… who needs Thanksgiving to eat cranberry sauce?  Not this girl!

I hope you have a very Happy Thanksgiving & Black Friday Shopping!  I will be back next with a recipe for Donny’s unbelievable Stuffing that I’ll be cooking up for my family’s dinner… get excited.


This weekend marked our FIRST appearance at Donny’s annual “Friendsgiving (formally known as Pre-Thanksgiving)” dinner and celebration.  Friendsgiving is a potluck dinner where everyone signed up to bring a different Thanksgiving themed dish or dessert.  All the perks of a Thanksgiving dinner without all the family drama… what a great idea, right?

Donny had Dave and I over all weekend and we got to help him prepare his dishes, have his help with the mashed potatoes I signed up to bring, and the best part of course was our trip to the Farmers Market in Baltimore and our 4-mile walk around the Harbor.

Donny is amaaaaaaaaaazing at cooking, and I had the best time ever learning from him and getting to use all of his fancy kitchen tools- including an infrared thermometer which is just about the most fun thing ever.

We got to try so many recipes… Turkey, Stuffing, Sweet Potato & Apple Soup, Mashed Potatoes, Corn, Brussels Sprouts, Pies, Cookies, Cupcakes, and SOOOO MUCH MORE!  Check it out:

Sat night dinner… leftovers from Donny’s DELICIOUS Cassoulet… amazing

Retro Potato Ricer… so much fun… sooo messy!

Super yummy and easy recipe for Cranberry Sauce from Donny’s family

Our Mashed Potato-Butternut Squash Swirl w/ Sage Butter

Working hard!

So much yummy produce at the Farmers Market

Where else would you split a Falafel at 8:30am?!

The stuffing went so fast!


Heidi and Donny carving the turkey

What a spread!! (and that’s only half of it!!)



What are you making for your family’s Thanksgiving this year?