Challah Slow Cooker Stuffing

Name: Challah Slow Cooker Stuffing
Prep time: 35 min
Cook time: 4 h 30 min
Total time: 5 h 5 min
Yield: 10 servings
Ingredients: 12 ounces turkey or chicken sausage, ground or removed from casing; 1 large challah; 2 tablespoons extra virgin olive oil (or 6 tbsp if not using sausage); 1 large sweet yellow onion, chopped; 2 cloves garlic, minced; 1 pound carrots, peeled and chopped; 1 pound celery, peeled and chopped; 1/4 cup fresh parsley, chopped; 1 tablespoon fresh sage, chopped (or 1 ½ tsp dried sage); 1 tablespoon fresh marjoram, chopped (or 1 ½ tsp dried marjoram); 2 teaspoons fresh oregano, chopped (or 1 tsp dried oregano); 1 quart chicken broth; 1 pound sliced white mushrooms; 2 large eggs, beaten; salt and pepper

User Reviews

4.8

66 reviews

Excellent

Prep Time
35 mins
Cook Time
4 hrs 35 mins
Total Time
5 hrs 5 mins
Servings
10 servings
Calories
156 kcal
Course
Side Dish
Cuisine
Middle Eastern

Challah Slow Cooker Stuffing

Iris Warren

Report

Make delicious kosher holiday stuffing or dressing in your slow cooker from challah, herbs, mushrooms & vegetables. Thanksgiving, Holiday recipe.

Share:

I Made This!

49 people made this

Print

13 people printed this

Save this

39 people saved this

Ingredients

Servings

12 ounces turkey or chicken sausage, ground or removed from casing (optional - omit for vegetarian or vegan)
1 large challah (about 1 ½ lbs - use a vegan challah for vegan)
2 tablespoons extra virgin olive oil (or 6 tbsp if not using sausage)
1 large sweet yellow onion, chopped
2 cloves garlic, minced
1 pound carrots, peeled and chopped
1 pound celery, peeled and chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped (or 1 ½ tsp dried sage)
1 tablespoon fresh marjoram, chopped (or 1 ½ tsp dried marjoram)
2 teaspoons fresh oregano, chopped (or 1 tsp dried oregano)
1 quart chicken broth (you probably will not need all of the broth, start with 2 1/2 cups per instructions below - substitute vegetable broth to make vegetarian or vegan)
1 pound sliced white mushrooms
2 large eggs, beaten (use 6 tbsp aquafaba for vegan)
salt and pepper

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Cut the challah into ½ inch cubes. Spread the cubes out across two baking sheets. Place the trays in the oven for about 12 minutes, switching trays on racks halfway through cooking. The challah cubes should be toasted and slightly golden. Remove from oven and allow to cool.
Heat 2 tbsp of olive oil in a large sauté pan over medium high. Add sausage to the pan and cook until browned. Transfer to a bowl using a slotted spoon and reserve for later. If you are not using sausage, see note at the end of this recipe.
Add the onions, carrots and celery to the same pan and sauté for 5-6 minutes until softened and fragrant. Add garlic and sauté for an additional 2 minutes.
Pour 2 ½ cups of chicken broth into the pan along with 1 tsp of salt and ½ tsp of black pepper. Remove from heat. Reserve remaining chicken broth.
Heat the remaining 2 tbsp of olive oil in a clean skillet over medium high heat. Add sliced mushrooms to the skillet. Sauté for 10 minutes, until the mushrooms begin to brown and shrink in size. Remove from heat. You may need to cook the mushrooms in two batches depending on the size of your skillet.
In a very large mixing bowl, combine challah cubes, sausage, vegetable/chicken broth mixture, mushrooms and herbs. Stir to blend all ingredients, making sure the challah cubes are evenly moistened. Add the beaten eggs to the mixture and stir until they are fully incorporated into the stuffing. The mixture may seem dry now, but wait to add more broth until it’s had a chance to cook—the liquid will slowly be absorbed by the bread.
Spray the slow cooker with nonstick cooking spray; then pour in the challah mixture.Set slow cooker on high heat and cover the pot. Cook for 30 minutes. Remove the cover and stir to redistribute the liquid throughout the stuffing, then check the stuffing for dryness. If it still seems dry, drizzle a little more broth over the top of the stuffing and stir again. Return the lid and reduce heat to low.
Let cook on low for 4 hours, checking and stirring every hour to make sure the stuffing isn’t too dry. If it is, add more broth—carefully, as it can easily go from the right texture to overly wet and mushy.After 4 hours, stir, taste, and add more salt or pepper, if desired. Switch to warm setting until ready to serve.
Variation: If you prefer to make your stuffing without sausage, skip that step and begin by first sautéing the onions, carrots and celery in 6 tbsp of olive oil, then continue the recipe as written, omitting the sausage.

Notes

You will also need: Large sauté pan, large skillet, mixing bowls (including one very large size), 5 to 6 quart crock pot or slow cooker

Nutrition Information

Show Details

Calories 156kcal (8%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 61mg (20%) Sodium 781mg (33%) Potassium 521mg (15%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 8095IU (162%) Vitamin C 15.1mg (17%) Calcium 58mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 156 kcal

% Daily Value*

Calories	156kcal	8%
Carbohydrates	10g	3%
Protein	9g	18%
Fat	9g	14%
Saturated Fat	1g	5%
Cholesterol	61mg	20%
Sodium	781mg	33%
Potassium	521mg	11%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	8095IU	162%
Vitamin C	15.1mg	17%
Calcium	58mg	6%
Iron	1.4mg	8%