- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Medium
10 Servings
Allergens 
1 Hour, 25 Minutes
Diets
No Diets specified
Cooking stuffing inside the cavity of a turkey has long been frowned upon in the culinary world. The idea of the stuffing soaking up all the bacteria-laden juices does not sit well with many. I love the idea of turning the stuffing inside out and putting smoked turkey inside of it! It adds a delicious smoky flavor and is practically a whole meal-in-one.
1 large leftover challah (14-oz./395-g.), cut into cubes
2 tablespoons Bartenura Olive Oil
1 large onion, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 stalk celery, diced
1 carrot, diced
7 ounces (200 grams) Gefen 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
Preheat oven to 300°F (150°C). Spread out the challah on a baking sheet and bake for 25 minutes. Set aside to cool.
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. Add the chestnuts, turkey, sage, thyme, and stock and bring to a boil. Taste and adjust seasoning, adding salt (if needed), and pepper.
Place the challah into a large mixing bowl and pour the stock and vegetables over it. Stir until the ingredients are well incorporated. Cool the mixture for a few minutes and then mix in the eggs. Pour the stuffing into a greased 9×13-inch (20×30-cm) baking pan and bake at 350°F (180°C) for 30–45 minutes, until stuffing is golden brown.
How Would You
Rate this recipe?
Please log in to rate
Great for leftover Turkey Made this, minus the chestnuts, and my family LOVED it! It was a great way to use left over turkey AND challah. 2 in 1. We really liked it. I made it in a 9×13 and no nuts, so it came out a lot lighter in color and we cut in in squares when serving. Delish!