Challah Stuffing with Chestnuts and Herbs

Challah stuffing on a plate with a fork.

5 from 1 vote

Challah Stuffing with Chestnuts and Herbs

The tastiest homemade stuffing recipe for the holidays! Challah, chestnuts, fresh herbs, and aromatic vegetables come together in this classic Challah Chestnut Stuffing, the perfect side dish for Thanksgiving, Friendsgiving, Christmas, shabbat dinners, or any holiday meal. Plus, directions for getting a crispy top!

Prep Time40

Cook Time50

Total Time1 30

Course: Side Dish

Cuisine: American, Jewish

Servings:

Calories: 172kcal

Author: Dana Shrager

Ingredients

1 medium loaf challah 1 pound, unsliced (makes about 7 to 8 cups loosely packed bread cubes.) See note for options.
cooking spray or oil to grease casserole dish
3 tablespoons olive oil divided
3 celery stalks small dice (1½ cups chopped)
1 large yellow onion small dice (1½ cups chopped)
2 medium carrots peeled and small dice (½ cup chopped)
½ cup chopped peeled and steamed chestnuts drained (3 ounce package)
3 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme
1½ teaspoons Diamond Crystal kosher salt divided
¼ teaspoon freshly cracked ground black pepper
2¾ cups salted chicken or turkey broth or Imagine Vegetarian No-Chicken Broth for a parve version
1 large egg beaten
Serving suggestion: top with turkey gravy or serve alongside cranberry sauce.

Instructions

Prepare the challah cubes

Cut the challah loaf into ¾ inch cubes. Keep the crust. Spread cubes on a baking sheet. There are two options for drying out the bread cubes:
Drying option #1 (in advance):
Leave the cubes to dry out on the counter uncovered overnight or up to one day ahead. This works well with stale challah.
Drying option #2 (just prior to cooking):
Alternatively, dry out the cubes in a 300ºF oven uncovered on a baking sheet in a single layer for about 25 minutes. They are ready when the cubes are just getting firm, nicely dry, but are not browned. Remove from oven.

Make the stuffing

While the challah dries out, grease a 9”x13” rectangular casserole dish (or similar sized oval dish) with cooking spray or brush with oil. Set aside.
Sauté vegetables: Add 2 tablespoons oil to a large sauté pan along with the chopped celery, onion, carrots, and 1 teaspoon salt. Cook over medium heat stirring occasionally for about 10 minutes or until softened.
Preheat oven: Once the bread cubes are ready and out of the oven, increase the oven temperature to 350°F.
Combine all the ingredients together in a large mixing bowl: dried bread cubes, sautéed vegetables, chopped chestnuts, parsley, sage, thyme, ½ teaspoon salt, pepper, 1 tablespoon oil, broth, and beaten egg. Gently fold together distributing all the ingredients throughout. Wait a couple minutes for the liquid to absorb into the bread cubes.
Transfer the mixture to the prepared casserole dish, and spread out into an even layer. Do NOT press down on the mixture.
Bake covered with foil for 25 minutes, then uncover and bake for another 25 minutes, until the liquid has evaporated and the bread has achieved a golden brown color on top. If you want the top a little crispier, run it under the broiler for 1 to 2 minutes, but watch carefully so it doesn't burn.
Serve hot with turkey gravy or cranberry sauce.

Notes

Bread cube options:
- Buy a bread: cut into cubes, let dry out uncovered overnight.
- Buy a bread: cut into cubes, dry out in the oven.
- Save leftover shabbat challah in the freezer. Once you have enough, make cubes as per one of the methods above.
- Buy ready-made, unseasoned bread cubes from the market/bakery.
Use ¼ cup more broth if you prefer a more moist stuffing.
Sourcing chestnuts: During holiday time, chestnuts are often sold in supermarkets, and Amazon carries them year-round. Look for already steamed and peeled. Try a shelf-stable brand like Gefen Chestnuts or the refrigerated one from Melissa's Produce in the supermarket produce department.
If you can't find chestnuts, substitute with sautéed sliced mushrooms.
Don't substitute with water chestnuts- they are not the same thing.
Make ahead options:
- Prep the bread cubes: bread cubes can be dried 1-2 days in advance. Store at room temperature.
- Prep the vegetables: the vegetables can be chopped and sautéed 1-2 days in advance. Store in a sealed container in the refrigerator.
- Prep the casserole: assemble the casserole up to a day ahead, then refrigerate covered. Bake the day of. Leave casserole on the counter for a half hour before baking so you don't put a cold dish in a hot oven which could cause breakage.
- Cooked casserole: Although I prefer stuffing baked the day of, stuffing can be prepared and baked a day or two ahead. Store in the refrigerator, and follow re-heating instructions to serve.
Freeze for up to 3 months. Defrost in the refrigerator overnight, then continue with reheating instructions.
Store tightly wrapped in the refrigerator for 3-4 days.
Reheat: If the stuffing is dry, sprinkle with broth. Cover, and reheat at 350°F for 10 minutes, then uncover and bake at 400°F for 10 more minutes until hot and crispy on top. Alternatively, reheat in microwave.

Nutrition