Challah Chestnut Stuffing


My husband’s excellent stuffing. Even better for breakfast with leftover gravy.

3 – 4 loaves challah bread

8 eggs

4 cups chopped onion

2 1/2 cups chopped celery

3 cups chopped chestnuts

2 sticks butter

1 cup chicken stock (or more)

2 tsp sage

1/2 tsp pepper

2 tsp salt

1 cup minced parsley


One day ahead, cut challah into 1 inch pieces, leave out to dry overnight. Saute onions and celery in melted butter till soft. Take off the heat and mix all ingredients into challah cubes (make sure to mix into a big bowl or pot, but not on the stove. You don’t want eggs to start to scramble). Will easily stuff a large turkey and a 9 x 13 inch pan. To bake in pan: preheat oven to 350, cover stuffing with aluminum foil and bake for 30 – 35 minutes. Uncover and bake until top is crisp about 10 minutes.