Challa and Veggie Stuffing

    1 hour 20 minutes

    This stuffing has a rich texture because it uses challah bread instead of plain breadcrumbs. You can stuff your chicken with this of just bake it on its own.

    4 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 1 (500kg) loaf challah bread, sliced
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 3 eggs
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Heat the oil in a frying pan then cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.
    2. Preheat an oven to 180 degrees C. Grease an oblong glass baking dish.
    3. Fill a bowl with warm water then soak the challah, one slice at a time. Gently squeeze out the excess water then place the challah in a large bowl. Mix in the cooked onion, carrots and celery then gently mix in the eggs. Season with salt and pepper.
    4. Spread stuffing in the prepared baking dish, cover with aluminium foil then bake in the preheated oven until cooked through and set, about 1 hour.

    Stuffing Poultry

    Use this stuffing to dress a turkey or chicken, stuff and bake according to your favourite recipe and the weight of the bird.

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    Reviews in English (5)


    I made this for my first time hosting Thanksgiving. Parents, boyfriend, and friends LOVED it. Definitely make the challah from scratch if you have time (I use the Michell Jenny's Challah recipe on this site). Excellent! Thanks!  -  03 Jan 2010  (Review from Allrecipes USA and Canada)


    Excellent stuffing recipe. Just like my mothers!  -  25 Dec 2009  (Review from Allrecipes USA and Canada)


    It was a little too doughy following the recipe exactly. Next time I will use more vegetables and less bread. I cooked half of the stuffing inside the turkey, and half was baked as recommended in the recipe for our vegetarian friends. Both turned out great.  -  06 Dec 2010  (Review from Allrecipes USA and Canada)