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5 from 1 vote

Challah Stuffing with Turkey Sausage, Leeks and Cherries

Author: Samantha Ferraro


  • 1 challah loaf cut into large bite-size pieces (day-old preferred)
  • 3 turkey sausage links removed from casing
  • 1 leek chopped
  • 2 celery stalks chopped
  • 4 oz dried cherries
  • 2 cups button mushrooms cut in quarters
  • Few sprigs of fresh thyme chopped
  • Few sprigs of fresh oregano chopped
  • 2 cups chicken stock plus more if needed
  • Salt and pepper to taste
  • Salt and pepper to taste
  • 4 Tb butter margarine or non-dairy butter if keeping Kosher


  • If your challah is fresh, toast challah cubes in the oven for about 15 minutes until they are lightly toasted. Reserve to make the rest of the stuffing
  • In a large skillet, drizzle olive oil and break up turkey sausage into small bite size pieces. Allow meat to cook until fully cooked through and then reserve to another plate.
  • In the same pan, add the leeks, celery and mushrooms and allow everything to cook until leeks begin to wilt and mushrooms begin to soften.
  • *Tip: To clean leeks, chop leeks and then submerge in a bowl of water. All the dirt will fall to the bottom and leeks will float to the top.
  • When vegetables begin to soften, add the chopped herbs and season with salt and pepper. Add chicken stock and dried cherries and coat all the vegetables. Cook for additional 2 minutes so the cherries begin to plump up.
  • In a large baking dish add challah and vegetable mixture together. Toss everything together and add more stock if you feel it is too dry.
  • Dot with butter all over the top and bake at 350 degrees F for about 40 minutes. Garnish with kore fresh herbs.