Challah Chestnut Stuffing

October 14, 2015
0 Ratings
  • Serves 12
Author Notes

A deliciously rich and savory stuffing for the Thanksgiving turkey. —Tulu

What You'll Need
  • 4 loaves of challah
  • 2 large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled
  • 4 stalks of celery, chopped small
  • 6 large onions, sliced or chopped fine
  • 1 stick of butter
  • 14 fresh sage leaves, julienned
  • 1 tablespoon lemon thyme leaves
  • 1 tablespoon salt, or more to taste
  • 2 tablespoons fresh ground or cracked peppercorns
  • 1 cup turkey stock
  1. Three days before the meal, cut 4 loaves of challah bread into cubes and spread out on cooking sheets to get stale
  2. On the morning of Thanksgiving: Melt butter in a big heavy pot, sauté onions until golden and then add celery.
  3. Add salt, pepper, sage, thyme and when savory, add 1/2 cup of the stock.
  4. Add bread cubes, the rest of the stock and mix well.
  5. Stuff handfuls of it loosely into the turkey and bake the rest in a casserole.

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