I’ve been making Thanksgiving dinner for my friends and family for over 25 years and I’ve tried lots of different stuffing recipes. My all-time favorite is made with challah bread as a base to provide a gentle sweetness and perfect texture.

You can be creative and add your favorite chopped dried fruit and nuts. And if fresh herbs are not available you can use a few sprinkles of dried seasonings instead.

Thanksgiving Challah-Day Stuffing


2 Challah breads – torn apart into small pieces

3 tablespoons olive oil

5 cloves of garlic – minced

1 medium sweet onion – chopped

2 quarts mushrooms – sliced

4 apples – cored, peeled and coarsely chopped

3/4 cup chestnuts – roasted and chopped

1/2 cup dried cranberries

1/2 cut dried apricots – chopped

1/2 cup dried figs – chopped

1/2 cup total chopped almonds, walnuts and pecans

1/4 cup total fresh chopped parsley, thyme and Rosemary

4 eggs

16 ounce container of egg substitute

3 cups chicken broth – low sodium type

Salt and pepper to taste

Cooking spray


  1. Heat oven to 350 degrees F.
  2. Tear challahs into small pieces and put in a very large bowl. Set aside.
  3. In a large skillet, sauté onion in olive oil until transparent, add garlic and cook for 5 minutes more.
  4. Add mushrooms and continue to cook together until mushrooms are tender.
  5. Add chopped apples, chestnuts, dried fruit, nuts, herbs, salt and pepper and continue to cook together for about 10 minutes. Remove from stove.
  6. Add above mixture to challah bread pieces and stir. Add egg, egg substitute, and broth. Combine together.
  7. Spray a large roasting pan with cooking spray.
  8. Place mixture evenly into pan.
  9. Bake covered with foil wrap for 20 minutes.
  10. Remove foil and bake until top is golden brown (around 30-45 minutes.)

Yield: 25-30 servings (1/2 cup each)

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