Stuffing for Poultry

    Stuffing for Poultry


    5 people made this

    About this recipe: The secret to this simple stuffing recipe is the challah bread. It lends a rich and delicious flavour to this dish. This stuffing works well with both chicken and turkey.

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 450g challah bread, sliced
    • 2 carrots, chopped
    • 2 sticks celery, chopped
    • 3 eggs
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat oil in a frying pan and saute onion until translucent, about 10 minutes. Set aside and cool.
    2. Preheat oven to 180 C / Gas 4. Grease a 20x30cm glass baking dish.
    3. Fill a bowl with warm water and soak the challah, one slice at a time. Gently squeeze out the excess water and place the challah in a large bowl. Mix in the cooked onion, carrots and celery and gently mix in the eggs. Season with salt and pepper.
    4. Spread stuffing in the prepared baking dish, cover with foil and bake in the preheated oven until cooked through and set, about 1 hour.

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