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Traditional Thanksgiving Day Stuffing...with Challah!

This is a recipe that my mom has used for years (although she uses 2 loaves of Wonder Bread as opposed to challah).  Its super savory which is why the sweet challah works so well.  


  • 1 large challah loaf (1-2 days old) torn into small pieces (with crusts)
  • 1 bunch of celery, chopped (leaves and all)
  • 3 large onions, diced
  • 2 sticks of butter
  • 2 eggs
  • Hot water
  • 1-2 T poultry seasoning
  • 1-2 T paprika
  • 1-2 T salt
  • 1 T pepper
  • 1-2 t dried rosemary
  • 1-2 t dried thyme


In very large bowl, add torn bread and set aside. Sauté celery and onions in butter until transparent (do not brown). Pour over torn bread. Add 2 eggs to bowl and slowly add hot water to moisten bread (stuffing should be fairly wet). Add all remaining spices and mix together. Taste to ensure correct spice allocation- it’s not a science!

If stuffing bird: fill both cavities and cook immediately, according to bird directions.
If serving alone: spray a 9x13 pan with cooking spray. Add stuffing and bake at 350 for 1 hour.

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