Looking 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.
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
- Soak challah in water. Squeeze out water. Mash challah in a bowl.
- 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.
- 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.
- 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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