Challah Stuffing with Leeks and Celery
Total Time
1 hour, plus time to dry out the bread
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 1.5 pounds challah bread (storebought or 3/4 of one of these), cut into generous 1-inch cubes
- 1/2 cup turkey drippings or melted unsalted butter, plus more for greasing pan
- 2 cups small-diced celery (from about 3 large ribs)
- 2 cups small-diced leeks or yellow onions (from about 2 large leeks or 1 large onion)
- 1 tablespoon each minced fresh rosemary, sage, thyme
- 1/2 cup packed, chopped flat-leaf parsley
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 3 cups vegetable, chicken, or turkey broth
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Preparation
Chef’s notes
Should you wish to add [insert whatever stuffing ingredient you wish was here, like sausage or mushrooms], you absolutely can. I’d normally add about 2 cups diced mushroom, sauteed with the other vegetables. You can also brown up 1/2 pound of sausage you like and add it with the vegetables.
I like some stuffings torn and others cubed; this is cubed. Challah is already on the tender size and they don’t need any help crashing into each other. Cubes provide better overall texture.
If the photos look generous, it’s because I’m making a double batch because I do think you should have two pans for more than 16 people. Nobody will want to go easy on this.
Finally, and this is the biggest piece, I don’t add eggs by default. Egg bind stuffing together so but I like it kind of loose. (Although “bound” stuffing is better for next-day stuffing waffles, just saying.) However, I know everyone is like me and should you wish to add eggs, add two large and whisk them into 1/2 cup less broth than written below, then continue as written, however you might find you need up to 10 extra minutes (on top of the 20) foil-on for the eggs to set. That’s it!
Finally, thanks to Cathy Barrow for loosely inspiring this one five years ago, although I’ve, like a good little bird, flown off on my own.