Challah and Leek Turkey Stuffing
Elevate your holiday table with this decadent Challah and Leek Turkey Stuffing, a show-stopping side that combines the richness of buttery challah bread with the delicate, savory flavors of leeks, celery, and fresh herbs like parsley, thyme, and sage. This recipe strikes the perfect balance between crisp golden edges and a tender, moist interior, thanks to the addition of a flavorful mixture of chicken or turkey stock and beaten eggs. Toasted challah cubes ensure every bite is packed with texture, while sautéed leeks add a subtle sweetness that complements hearty holiday dishes. Perfect for Thanksgiving or any festive gathering, this stuffing pairs beautifully with roasted turkey or as a standalone vegetarian option (swap the stock for veggie-based). Prepare to wow your family and friends with this irresistible twist on a classic holiday favorite!
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Recipe Information
Ingredients
- 12 cups (cubed, about 1 loaf) challah bread
- 6 tablespoons unsalted butter
- 3 medium (white and light green parts, sliced thinly) leeks
- 3 stalks (diced) celery
- 3 (minced) garlic cloves
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon (chopped) fresh sage leaves
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 2 cups low-sodium chicken or turkey stock
- 2 (beaten) eggs
- 1 tablespoon (optional, for greasing the pan) olive oil
Instructions
Preheat your oven to 350°F (175°C). Spread the cubed challah bread onto a large baking sheet and place it in the oven for 10–12 minutes, stirring halfway, until lightly toasted. Remove from the oven and set aside to cool.
While the bread toasts, prepare the leeks by thoroughly washing them to remove any dirt or grit. Thinly slice the white and light green parts of the leeks.
In a large skillet, melt the butter over medium heat. Add the leeks and celery, stirring frequently, and cook for about 8–10 minutes or until softened. Add the minced garlic and cook for an additional 1–2 minutes, being careful not to burn it.
Stir in the fresh parsley, thyme, sage, salt, and black pepper. Cook for another minute to bring out the flavors, then remove the skillet from the heat.
In a large mixing bowl, combine the toasted challah cubes with the leek mixture. Gently toss to distribute the vegetables evenly.
In a separate bowl, whisk together the chicken or turkey stock and beaten eggs. Pour this mixture over the challah and leeks, tossing gently to moisten the bread without breaking up the cubes.
Lightly grease a 9x13-inch baking dish with olive oil (optional) and transfer the stuffing mixture to the dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it rest for 5–10 minutes before serving. Serve warm alongside turkey or your favorite holiday dishes.
Nutrition Facts
Calories |
22123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.8 g | 672% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3558 mg | 1186% | |
| Sodium | 30676 mg | 1334% | |
| Total Carbohydrate | 3087.4 g | 1123% | |
| Dietary Fiber | 151.4 g | 541% | |
| Total Sugars | 558.7 g | ||
| Protein | 632.9 g | 1266% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3331 mg | 256% | |
| Iron | 226.5 mg | 1258% | |
| Potassium | 8286 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
