Turn your stuffing inside out with smoked turkey inside! It adds a delicious smoky flavor and is practically a whole meal in itself.
This recipe and image are courtesy of kosher.com.
- 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
- 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.