Challah Stuffing with Leeks and Sausage

Cooked challah stuffing with sausage and leeks.

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5 from 15 votes

Challah Stuffing flavored with turkey sausage, sweet dried cherries and loads of herbaceous thyme and oregano.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Side Dish

Cuisine: American

Keyword: challah stuffing, challah stuffing with leeks

Servings: servings

Calories: 307kcal

Author: Samantha Ferraro

Cost: $10

Equipment

skillet

Ingredients

1 challah loaf cut into 1 inch cubes, day old preferred
½ pound Italian sausage pork sausage or turkey sausage
4 tablespoons butter divided (non-dairy butter if keeping Kosher)
1 leek thinly sliced
2 celery stalks cut in ½ inch cubes
2 cups button mushrooms cut in quarters
3-4 sprigs fresh oregano leaves removed and chopped
3-4 sprigs fresh thyme leaves removed and chopped
4 ounces dried cherries or cranberries
Salt and pepper to taste
2 cups chicken stock

US Customary - Metric

Instructions

If your challah is fresh, preheat the oven to 400 degrees Fahrenheit and place challah cubes on a baking sheet and cook for about 10 minutes until dried out a bit.
Break up sausgae in a skillet and palce over medium heat. Cook sausage until caramelized and cooked all the way through, then set aside.
In the same skillet, melt butter and add the leeks and saute for 4-5 minutes until softened. Add celery and continue sautéing for another 2-3 minutes, then add the mushrooms and continue cooking until mushrooms begin to soften, for another 2-3 minutes.
Add the chopped herbs and dried cranberries and season with salt and pepper and continue sauteing for another minute until the herbs are fragrant and dried cherries are plump.
Pour in the chicken stock and bring to a simmer for another minute to reduce slighlty and so all the flavors can meld together.
Place the dried challah cubes into a large bowl and pour the vegetable mixture and cooked Sausage over and give everything a good mix so the bread is coated with the stock, sausage and cooked vegetables.
Spread 1 tablespoons of butter into a 2-3 quart baking dish and pour stuffing mixture in.
Dot the challah stuffing with butter all over the top and bake at 350 degrees about 40-45 minutes. Tent with foil if the top is getting too brown for the last 10 minutes.

Video

Notes

You can either assemble before baking up to 1 day in advance or bake the stuffing fully, then let cool and when ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.

This recipe works in a 9x13 baking dish and can also fit into a 9x9 square dish.

Ovens vary in temperature depending on the oven and where the sweet spot is in your oven so check that you don't over or undercook the recipe.

Nutrition