Challah Chestnut Stuffing

image of stuffing for thanksgiving

Sure, turkey is very famous during this season. But don’t forget the stuffing is as important, too!

Kosher Thanksgiving Stuffing

Challah as a base for stuffing is perfect and well-suited because it is naturally absorbent. Plus, the fresh herbs and sweet chestnuts make this recipe even more interesting. Follow these easy steps to make the delicious challah chestnut stuffing for this holiday!


1 cup pre-shelled roasted chestnuts
1/4 cup schmaltz, divided
1/2 lb. sliced mushrooms
1 onion, minced
2 cups celery, diced
1 cup carrots, diced small
1/2 cup parsley, minced
2 tbsp fresh sage, minced
1 tbsp fresh thyme leaves, minced
1 tsp fresh marjoram, minced
2 cloves garlic, minced
4 cups chicken/vegetable broth
1 medium loaf dairy-free challah bread, cubed
4 eggs, beaten


While preheating oven to 350°F, chop pre-peeled chestnuts into bits and reserve for later.

Melt 2 tbsp schmaltz over medium heat in a skillet. Spread the mushrooms, sprinkle with salt and pepper and turn the heat to high. Stir them for another 2-3 minutes. Set aside.

Turn flame to medium heat and melt two more tbsp of schmaltz in the skillet. Saute the onion until it softens. Then add the vegetables and chopped chestnuts. Saute for 5 minutes. Stir in the seared mushrooms, parsley, and herbs.

Pour in 3 cups of the chicken/vegetable broth and bring to a boil. Simmer for 10 minutes and season with salt and pepper.

Spread challah bread cubes and bake in the oven for 5-6 minutes. Place in a large mixing bowl. Pour beaten eggs over the breadcrumbs and add the broth mixture. Continue to stir until fully incorporated into the breadcrumbs.

Spread the stuffing in an even layer and place uncovered in the oven for 30-45 minutes. Continue to bake until the top turns golden brown. Serve hot and enjoy!