Smoked Turkey Chestnut Challah Stuffing

Family table by Mishpacha Magazine

Smoked Turkey Chestnut Challah Stuffing

Prep Time

25 minutes

Cook Time

55 minutes

Serves

10 people

Turn your stuffing inside out with smoked turkey inside! It adds a delicious smoky flavor and is practically a whole meal in itself.

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This recipe and image are courtesy of kosher.com.

Ingredients

  • 1 large leftover challah (14-oz.), cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 (3.5-oz) bags roasted chestnuts
  • 1 smoked turkey drumstick, skinned, deboned, and chopped
  • 1/4 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 3 cups turkey or chicken stock
  • 2 eggs, beaten

Preparation

  • 1 Preheat oven to 300°F (150°C). Spread out the challah on a baking sheet and bake for 25 minutes. Set aside to cool.
  • 2 Heat the olive oil in a medium-sized pot and add the onion, garlic, celery, and carrot. Sauté until soft and deeply caramelized, about 10 minutes.
  • 3 Add the chestnuts, turkey, sage, thyme, and stock and bring to a boil. Taste and adjust seasoning, adding salt (if needed), and pepper.
  • 4 Place the challah into a large mixing bowl and pour the stock and vegetables over it. Stir until the ingredients are well incorporated.
  • 5 Cool the mixture for a few minutes and then mix in the eggs. Pour the stuffing into a greased 9x13-inch (20x30-cm) baking pan and bake at 350°F (180°C) for 30–45 minutes, until stuffing is golden brown.

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