Return to Main Recipes Page/Return to Home Page

Challah Stuffing w/Chicken (M, TNT)
Source: Unknown
Serves: 6 to 8

4 quarts challah, cubed
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, shredded
1 1/4 cups potatoes, boiled, finely chopped
1 Tbsp. sage
1 Tbsp. celery seed
1 tsp. dried thyme
1/2 tsp. black pepper
1/2 Tbsp. turmeric
5 eggs
4 cups chicken broth

Preheat oven to 350°F.

On cookie sheets toast the bread cubes for 15 minutes or so or until the challah is golden. Transfer to a very large bowl.

Bone the poached chicken and finely chop the meat, discarding the skin. You can do this in your food processor while chicken is still warm, but I like mine a little chunkier than the processor makes it. Add the chopped vegetables and chicken meat to the bread, along with all the seasonings. Toss well.

In a medium bowl beat the eggs, then add the broth. Pour over the bread mixture and blend. The mixture will be quite moist. Allow to stand about an hour.

Transfer the entire mixture to a greased 3-quart casserole or whatever will hold all of it. At this point though you can freeze the mixture for future use.

Bake the dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.

Poster's Notes:
I make extra Challah every week for this recipe. My husband and children like it a lot.

Posted by Karen Oros

Nutritional Info Per Serving: N/A