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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.
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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!