Thanksgiving Recipe: Challah, Sausage and Mushroom Stuffing

Give the classic American Thanksgiving turkey stuffing a Middle Eastern and Jewish twist.

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Baked challahCredit: Limor Laniado Tiroche

Duck fat is available at some kosher markets, chicken fat is available in the freezer of some chain supermarkets.

Serves 8


1 1/2 lb. stale challah, cubed

4 tablespoons olive oil

3/4 lb. spicy chicken sausage, casing removed

4 tablespoons duck fat or chicken fat (schmaltz), or more olive oil

2 red onions, chopped

3 stalks celery, chopped

1 carrot, sliced

4 cups sliced cremini, white button or baby bella mushrooms

1 oz. dried porcini, soaked in warm water

2 tablespoons chopped rosemary

3 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup chicken stock


Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Place challah cubes on a baking sheet and bake for 7-8 minutes. Transfer to a large bowl. Raise the oven temperature to 350 degrees Fahrenheit.

Meanwhile, heat 2 tablespoons olive oil in a large non-stick pan and cook sausage over medium-high heat until cooked through, breaking sausages with a fork. Add to challah cubes.

Add 2 more tablespoons olive oil and chicken fat to the same pan over medium-high heat and sauté onion, celery and carrot for about 10 minutes, stirring occasionally. Strain porcini, keeping the liquid, wash and slice porcini and add to pan together with sliced mushroom, continue to sauté until mushrooms release liquid, about 5 minutes longer and add to challah cubes in the bowl.

Measure 1/2 cup of the porcini liquid, making sure not to use the dirt at the bottom, and add to bowl together with rosemary, salt, black pepper and chicken stock. Mix well. Transfer to a greased 9-by-12 inch baking dish and bake for 30 minutes. Serve warm.

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