Challah Stuffing Recipe

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Dorothy McArthur Published: November 26, 2020 Modified: June 14, 2021

We’re bringing you an amazing Thanksgiving turkey stuffing using challah bread, sausages, apples, and more! Make the perfect stuffing complete with all the well-loved Thanksgiving flavors. Have it any time of the year with or without a turkey! This is just one of our amazing Jewish recipes, check out the other dishes you can enjoy!

How To Make Challah Stuffing

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Make a Thanksgiving classic all-year-round with our easy-to-make sausage Challah stuffing recipe! Serve crispy yet tender stuffing with the perfect stuffing mix of sausages, corn muffins, and Israeli Challah bread.

Prep: 1 hr
Total: 1 hr


  • 1 large Challah bread, around 13 inches long, ripped into 1-inch thickness
  • 2 sticks butter or margarine
  • 2 maple sausage rolls, preferably Jimmy Dean
  • 1 large onion, chopped
  • 4 stalks celery, sliced into ⅛-inch thickness
  • 2 medium carrots, grated on the largest holes on a 4-sided grater
  • 2 medium apples, chopped
  • ½ cup raisins, can add more to taste
  • 4 cans chicken broth
  • 2 large corn muffins, crumbled
  • ½ cup parsley, chopped
  • 1 tsp poultry seasoning, can add more to taste
  • ½ tsp garlic powder
  • salt and pepper, to taste


  1. Preheat the oven to 350 degrees F.

  2. Melt the butter or margarine in a large pan. Saute the sausages, breaking up into little pieces as you go along.

  3. When sausage is almost cooked through, add the onions, celery, and carrots, sauteeing them until glazed and soft. Add the apples and raisins to the pan and sautee for another 5 minutes or so.

  4. Put the torn Challah bread on a big pot or bowl.

  5. Pour the sausage mixture over the bread, then mix it in well.

  6. Pour 3 cans of the broth over the bread mixture, and work it in so all bread is dampened.

  7. Mix the crumbled corn muffins, and all of the spices, then add the remaining broth if the stuffing is too dry.

  8. You can either stuff the neck and body of your turkey with this and bake the rest in a covered pan, or if you prefer you can just bake it all in a pan or casserole dish.

  9. If you bake it in a casserole or pan, cover with a lid or foil, bake for 45 minutes or so or until done to your personal taste. You can also use this to stuff a pork crown roast. Uncover it for the last 10 minutes to brown it a little. Enjoy!


  • Calcium: 368mg
  • Calories: 2669kcal
  • Carbohydrates: 210g
  • Fat: 194g
  • Fiber: 23g
  • Iron: 8mg
  • Potassium: 3176mg
  • Protein: 22g
  • Saturated Fat: 39g
  • Sodium: 6782mg
  • Sugar: 52g
  • Vitamin A: 31908IU
  • Vitamin C: 165mg
Nutrition Disclaimer
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