Challah Stuffing

challah stuffing 3 320w
Adapted from Mrs.
Shared by KosherEye reader Janice Shankman


1 large loaf of challah, cut into 1”cubes
2 cups celery, diced
2 cups onion, diced
2 cups mushrooms, diced
8-10 sprigs thyme, chopped
1/4 cup chopped flat leaf parsley
3 cups vegetable stock or chicken stock, heated
3 oz. parve margarine
4 oz. melted parve margarine
1-teaspoon salt
1 teaspoon black pepper, freshly ground


Place the challah cubes on a parchment lined sheet pan. Let dry out overnight, up to 3 days, or dry out in a warm oven.
Melt 3 oz. of margarine in a large heavy sauté pan. Sauté the onions until transparent; add the herbs, celery and mushrooms and sauté until just slightly cooked through.
In a large bowl, combine bread cubes, vegetables, melted margarine and heated stock, salt and pepper. Adjust seasoning.

Press stuffing into a large oiled baking dish. Cover with parchment Bake at 350° for 45-55 minutes, the last 10-15 minutes without the foil and parchment, to crisp the surface.


Makes enough for one 13 x 17 baking pan.
Recipe:Kosher, side dish, poultry or parve


Side Dishes