Grannys Challah Stuffing Recipes
GRANDPOP JOE'S CHALLAH BREAD STUFFING
A family recipe that came from my Grandpa Joe. He was a butcher and carved the Thanksgiving turkey every year that I can remember, always to perfection! This fills a 15-pound turkey perfectly.
Provided by Patti Weiss
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
- Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 29.1 g, Cholesterol 155.4 mg, Fat 18.8 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 9.5 g, Sodium 306.2 mg, Sugar 1.9 g
GRANNY'S CHALLAH STUFFING
The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It's so good, there'll be no leftovers -- so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.
Provided by Jackie Sikowitz Diamond
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.
- Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.6 g, Cholesterol 131.6 mg, Fat 9.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 2.4 g, Sodium 436 mg, Sugar 4.5 g
GRANNY'S CHALLAH STUFFING
The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It's so good, there'll be no leftovers -- so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.
Provided by Jackie Sikowitz Diamond
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.
- Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.6 g, Cholesterol 131.6 mg, Fat 9.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 2.4 g, Sodium 436 mg, Sugar 4.5 g
GRANNY'S CHALLAH STUFFING
The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It's so good, there'll be no leftovers -- so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.
Provided by Jackie Sikowitz Diamond
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.
- Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.6 g, Cholesterol 131.6 mg, Fat 9.4 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 2.4 g, Sodium 436 mg, Sugar 4.5 g
CHALLAH APPLE STUFFING OR DRESSING
Make and share this Challah Apple Stuffing or Dressing recipe from Food.com.
Provided by Molly53
Categories Kosher
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
- Preheat oven to 350°F.
- In a large saute pan, melt butter over medium-low heat, then add onions and celery.
- Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
- Add apples and herbs and cook until apples are soft, about 5 minutes more.
- In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
- Mix until the bread is saturated with liquid, and everything is evenly mixed.
- Press stuffing into a 9x13-inch baking dish and cover with foil.
- Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
- Cool 10 minutes, then serve.
Nutrition Facts : Calories 460.5, Fat 24.4, SaturatedFat 13.3, Cholesterol 95.2, Sodium 416.2, Carbohydrate 51.4, Fiber 3.6, Sugar 6, Protein 10.8
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