You can use any leftover bread for this recipe, but I like the health bonus of using whole wheat challah and it adds a nice nutty flavor that compliments the chestnuts in this dish. Don’t save this recipe for Thanksgiving, it is really fabulous any time.
Whole Wheat Challah Stuffing with Dried Cranberries and Sage
Servings
10 Servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 stalks celery chopped
- 2 3.5-ounce bags Gefen roasted chestnuts, halved
- 2 cups dried cranberries
- 4 tablespoons chopped fresh sage or 3 teaspoons dried
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
- 8 cups 1-inch cubed whole wheat challah
- 2 cups chicken stock
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
Instructions
- Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
- Heat olive oil in a large dutch oven over medium high heat. Sauté onion and celery for 8 to 10 minutes. Add chestnuts, cranberries, sage and parsley and cook 2 minutes more. Stir in challah, chicken stock, salt and pepper and remove from heat.
- Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.
- From the Joy of Kosher Cookbook, order your copy for 199 more fast, fresh, family recipes.
can this be made in advance and warmed up
Hi Ellen, there is simply no substitute for the flavor, taste and consistency of stuffing a bird (chicken or turkey)! So if that’s what you are planning then yes I highly recommend it. When serving I do carve the chicken/turkey and present the stuffing on the side. There will be parts of the stuffing that are moist and parts (that were exposed) that will be crunchy, crispy and well done and that’s why I love it – and it should hold up well on the hot plate. When I make a HUGE batch we are constantly rewarming it whether on the hot plate for Shabbat or back in the oven (or microwave when in a rush) for leftovers.
Great video! Looks delicious. I would like to have this ready for Friday night Shabbat dinner. If I’m actually going to stuff a chicken or turkey with it is it necessary to bake in the oven separately or is it simply baked inside the bird? Do you recommend just serving it on the side instead of actually stuffing the bird with it. I suppose if it’s on a hot plate for an hour or two it won’t get soggy? Much appreciated, Ellen
oh Polly – thankee thankee thankee!!!!! Shalom!
I love your recipes especially this one.Shalom
Hi Aliza! I am so happy your husband bought it for you and so so happy you are enJOYing it. So… if you want to make this ahead I think best to make the onions and stuffing separately — just assemble before rewarming for the seudah and it shouldn’t be mushy/soggy. Especially if you are rewarming in the oven (but even on a hot plate – if you are using it to help manage your space – it should be ok!) Happy Purim!!!!
My husband just bought me your cookbook as a present, and I am enjoying it immensely. I wanted to make this dish, dressed up (in onions) for the Purim seudah, and I wanted to know if there is any way to make this ahead, or if the stuffing will get soggy/onions will get yucky. I’d love to put together the stuffing/cook the whole thing on Wednesday instead of having to do it on Purim itself.
OH YAY! YAY! YAY! I am SO happy, thanks for letting me know.
Hope you loved the taste. Sorry you found it took longer to pull together (the prep time is calculated according to how long it takes to chop and prep the ingredients – once you start sauteing etc… that time is accounted for in the cook time). Thanks for sharing your feedback here.
Well it was worth it, best stuffing I ever ate, so will definitely do it again.
Well I just put it in the oven and I can’t wait to taste it. But, no way it takes only 10 minutes to prep. get all the ingredients together washing and chopping all the veggies etc., took triple that and I am no novice, been cooking for 50 years.
Me too! and Yes of course. I like the Manischewitz All Natural Chicken Broth.
Can you use the chicken stock by manishewitz. Can’t wait to meet you on Monday in Bergenfield.
Great catch! Love that you are paying such close attention 🙂
We’ll fix it. Keep on reading and checking up on us. Happy Turkey Day.
Looks like a really nice simple recipe, thank you. Just wanted to mention with the chicken stock, the designation should be meat, not pareve. Happy Thanksgiving!