Stuffing for Poultry

    1 hour 20 min

    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.

    6 people made this

    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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    Reviews in English (5)


    I made this for my first time hosting Thanksgiving. Parents, boyfriend, and friends LOVED it. Definitely make the challah from scratch if you have time (I use the Michell Jenny's Challah recipe on this site). Excellent! Thanks!  -  03 Jan 2010  (Review from Allrecipes US | Canada)


    Excellent stuffing recipe. Just like my mothers!  -  25 Dec 2009  (Review from Allrecipes US | Canada)


    It was a little too doughy following the recipe exactly. Next time I will use more vegetables and less bread. I cooked half of the stuffing inside the turkey, and half was baked as recommended in the recipe for our vegetarian friends. Both turned out great.  -  06 Dec 2010  (Review from Allrecipes US | Canada)

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