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Whole Wheat Challah Stuffing with Dried Cranberries and Sage

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
  • Duration
  • Cook Time
  • Prep Time
  • 10 sides ServingsServings


  • 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


  1. Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
  2. 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.
  3. 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.