A reader recently sent me a question asking what was my favorite and most loved holiday recipe, and although I have many to choose from I have to say that my family and I would agree my Mom’s Challah Stuffing takes top billing.
This is a bread stuffing made from challah, which is a Jewish egg bread usually baked in a twist, but you can also find it baked in a rectangular loaf. I use the loaves because it is so much easier to trim off the crusts.
This is the bread stuffing my sister and brothers and I grew up with every Thanksgiving, and I’ve continued to carry on the tradition with my children. I don’t believe I have ever veered away from this basic stuffing. I have made a few changes, mostly with the technique, and the addition of a few more fresh herbs, but by and large it tastes just like mom’s. And impossible as it is to believe it even improves when reheated the next day.
Mom’s Challah Stuffing
This recipe makes a large amount, so feel free to cut it back.
3 pounds challah (3 -1# loaves)
8 tablespoons (1 stick) salted butter, plus 2 tablespoons butter
4 tablespoons grapeseed oil (optional)
3 large shallots, finely diced
5-6 cups celery, medium dice
5-6 cups onion, medium dice
3 large eggs, beaten lightly
1 to 1 and ½ large bunch Italian parsley, leaves picked from stems, and chopped
1 bunch fresh thyme, leaves only
½ bunch fresh rosemary, leaves only, chopped
½ bunch garlic chives, chopped (optional)
3-4 cups turkey stock (homemade is preferable, may substitute chicken stock)
1 and ½ teaspoons garlic salt
kosher salt to taste (be generous)
freshly cracked black pepper to taste ( be generous)
Allow the challah loaves to get somewhat stale by letting them sit out a few days before preparing the stuffing.
Trim the crust from the challahs, and cut into large ¾ to 1 inch cubes. Place cubes on large rimmed baking sheets and allow to sit overnight in an unheated oven.
When ready to make the stuffing toast the cubes in a 350 degree oven until crisp. Place the toasted cubes in a large bowl.
In a large saute pan (5 qt) saute the chopped onions, shallots and celery in the butter and oil until soft and transparent, but not burned.
Add the tender onion and celery mixture with the liquid in the pan to the bread cubes in bowl.
Add the chopped herbs, and enough of the warm stock to moisten the bread well. Add the lightly beaten eggs.
Season generously with the kosher salt, pepper and 1 to 1 and ½ teaspoons garlic salt. The bread is very absorbent so it is important to season well.
With your clean hands, gently toss the mixture until combined.
Place the mixture lightly in a buttered glass or ceramic baking dish (depending on the size you may need two).
Dot with butter.
If making one day ahead cover well with plastic wrap and refrigerate immediately. Remove from refrigerator when ready to bake.
Bake at 350 degrees for 45 minutes to 1 hour, covering for the first 30 minutes.
Ladle a few spoonfuls of turkey gravy on top before serving if you like.