Smoked Turkey Chestnut Challah Stuffing

Chanie Apfelbaum Recipe By
  • Cooking and Prep: 1 h 25 m
  • Serves: 10
  • Contains:

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.

Ingredients (13)

Smoked Turkey Chestnut Challah Stuffing

Start Cooking

Make the Stuffing

  1. Preheat oven to 300°F (150°C). Spread out the challah on a baking sheet and bake for 25 minutes. Set aside to cool.

  2. 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.

  3. 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 9x13-inch (20x30-cm) baking pan and bake at 350°F (180°C) for 30–45 minutes, until stuffing is golden brown.

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