created at: 2011-11-17Looking for a new way to stuff your Thanksgiving turkey this year? Why not give your stuffing a Jewish twist! This recipe for Challah Stuffing comes from “1,000 Jewish Recipes” by Faye Levy.

Challah Stuffing

12 slices stale challah
6 tablespoons vegetable oil
2 medium onions, chopped
2 red or green bell peppers, chopped
8 ounces mushrooms, chopped
4 medium carrots, coarsely grated
4 medium zucchinis, coarsely grated
Salt and freshly ground pepper to taste
2 large eggs, beaten

  1. Soak challah in water. Squeeze out water. Mash challah in a bowl.
  2. Heat 2 tablespoons oil in a large skillet. Add onion, pepper and mushrooms and sauté. Stir occasionally for about 7 minutes, or until onions begin to turn golden.
  3. Add vegetable mixture to bowl of challah and mix well. Add carrots, zucchini, salt and pepper. Adjust seasonings. Add egg and mix well. Cool completely before spooning into turkey. NOTE: For safety reasons, if cooking stuffing in turkey it’s important to make sure stuffing reaches an internal temperature of 165 degrees by testing the center of the stuffing with a thermometer.
  4. To bake stuffing separately, preheat oven to 350 degrees. Grease a 9-inch square baking dish. Spoon stuffing into dish. Drizzle with remaining oil. Bake about 30 minutes, or until firm. Yield: 8-10 cups, or about 8 servings.

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