Challah Chestnut Stuffing

Name: Challah Chestnut Stuffing
Ingredients: 4 loaves of challah; 2 large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled; 4 stalks of celery, chopped small; 6 large onions, sliced or chopped fine; 1 stick of butter; 14 fresh sage leaves, julienned; 1 tablespoon lemon thyme leaves; 1 tablespoon salt, or more to taste; 2 tablespoons fresh ground or cracked peppercorns; 1 cup turkey stock

10 ingredients

5 steps

Ingredients

4 loaves of challah
2 large jars of peeled chestnuts or 5 lbs roasted chestnuts, shelled
4 stalks of celery, chopped small
6 large onions, sliced or chopped fine
1 stick of butter
14 fresh sage leaves, julienned
1 tablespoon lemon thyme leaves
1 tablespoon salt, or more to taste
2 tablespoons fresh ground or cracked peppercorns
1 cup turkey stock

Directions

1

Three days before the meal, cut 4 loaves of challah bread into cubes and spread out on cooking sheets to get stale
2

On the morning of Thanksgiving: Melt butter in a big heavy pot, saute onions until golden and then add celery.
3

Add salt, pepper, sage, thyme and when savory, add 1/2 cup of the stock.
4

Add bread cubes, the rest of the stock and mix well.
5

Stuff handfuls of it loosely into the turkey and bake the rest in a casserole.