Return to Main Recipes Page/Return to Home Page

Challah Stuffing I (M)
Source: "Let Us Eat Cake," by Sheila Boorstein
Yield: Enough for a 20-pound turkey with some left over to bake in a casserole

4 to 5 loaves challah, sliced, crusts removed
3 to 4 big onions, chopped
1 stick margarine
1 bunch celery, chopped
2 cups chopped mushrooms
1 each turkey giblet, heart and liver, chopped
1 to 2 tablespoons poultry seasoning
1 to 2 tablespoons salt
Pepper to taste
1 to 1-1/2 cups sliced water chestnuts, well drained
2 to 3 Pippin or Granny Smith apples, chopped
1 to 1-1/2 cups dried cranberries or chopped dried apricots
2 carrots, chopped (optional)
1 cup sunflower seeds or chopped walnuts or almonds (optional)
4 eggs, beaten
3 to 4 cups chicken broth, at room temperature

Cut the bread into cubes about 1-1/2" square. Set aside for a day or two so that they dry out, tossing occasionally, or toast them lightly in a 350°F oven until they are crisp but not brown.

In a large, heavy pan over medium heat, sauté the onions in the margarine until they are soft, about 10 to 15 minutes. Stir frequently and be sure the onions do not burn. Add the celery, mushrooms, giblet, heart, liver and seasonings, and cook over medium-high heat for 15 to 20 minutes, stirring often, until the turkey parts are cooked. Remove from the heat and let cool completely.

In a large pot, in batches, add the cooled onion giblet mixture and about three-quarters of the bread cubes. Toss gently. (You may need to do this with two wooden spoons or with your hands.) In batches, add the water chestnuts, apples, dried fruit and any optional ingredients, tossing gently after each addition.

In a separate dish, whisk the eggs with three cups of the broth, and gradually add the liquid to the stuffing mixture, blending gently.

Add more broth-egg mixture and the remaining bread cubes if needed. You do not want the stuffing to be soggy, but it shouldn't be dry either. Adjust the poultry seasoning, salt and pepper to taste.

Just before roasting the turkey, stuff it loosely do not pack it in. Bake the remaining stuffing in a greased casserole, covered lightly with foil, at 350°F for approximately an hour, until brown on top.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A