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
Step 1
One day, two days, or even the night before: You can either spread your challah cubes on a large pan or even loosely pile them in the baking dish you’ll use for the final stuffing and leave them to dry anywhere you can find a surface. Oh you didn’t do this and you need to make the stuffing right now? Spread them on a baking sheet and dry them in the oven at 300°F until firm but not brown.
Step 2
The day of, at any point, or an hour before you want to serve the stuffing: Heat oven to 350°F. Generously butter a 9×13-inch baking dish. I always forget to do this. Don’t forget. It will absolutely stick if you don’t. Add challah cubes to the dish.
Step 3
In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add celery, leeks, half the salt and pepper, and cook, stirring here at there, until the celery is mostly tender and onions are translucent and sweet, about 10 minutes. Add sage, rosemary, and thyme and cook for one minute more. Sprinkle over challah cubes along with parsley. Use your hands — it’s so much easier this way — to gently disperse the vegetables through the challah, being careful not to let all the vegetables fall through to the bottom.
Step 4
Add remaining salt and pepper to broth (although if your broth is very salty, maybe you will want less) and pour it over the challah. Challah is very tender, even when stale, so it doesn’t need soaking time.
Step 5
Cover pan tightly with foil and bake for 20 minutes, then increase the oven heat to 425°F. Remove the foil and drizzle challah with remaining 6 tablespoons of melted butter, you don’t want to skimp on this. Return the pan to the oven and bake the stuffing for another 15 minutes, until the top edges are crisped and it’s nicely browned on top.
Step 6
Serve right away or reheat when needed at 350°F (foil-on because it’s already well-browned.
Step 7
Save recipe for the next time?
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.
