Challah Bread and Kielbasa Stuffing

 Challah Bread and Kielbasa Stuffing from Noble Pig x
It's Thanksgiving week...I'm already hungry for everything coming my way in terms of food. Just the thought of the turkey, potatoes, stuffing, potatoes, pie, potatoes...there's a theme here. What are you looking forward to the most? 

Every year I try to dream up a new stuffing combination. In fact, I love having a different "something" every year. Old recipes are things we all look forward too, but I always enjoy serving traditional items with a twist. 

Have you ever had challah bread? It is absolutely one of my favorite breads to get from the bakery. I love it's chewy and airy texture and slightly sweet taste. This bread is not only delicious, but comes with its own history. It is hands down a favorite of mine.

Challah Bread and Kielbasa Stuffing from Noble Pig
Did I mention challah is also beautiful. I almost feel badly for cutting it up into small pieces, but trust me it's for a good cause. 

Challah Bread and Kielbasa Stuffing from Noble Pig
After cutting up your challah bread, place it on two rimmed baking trays. I leave mine out for a full 24 hours to dry or you can speed up the process by toasting it in the oven for 15-20 minutes on 350 degrees F.

Challah Bread and Kielbasa Stuffing from Noble Pig
As a Polish girl, kielbasa is a taste I grew up and I thought it would be interesting to change of the flavor of my stuffing with kielbasa instead of using ground sausage. The salty-smoked flavor together with the slightly sweet challah bread is a perfect combination. Kids will also love the milder flavors of this stuffing...it's just so good.

Challah Bread and Kielbasa Stuffing from Noble Pig
I ladle in my broth mixture a little at a time, stirring to incorporate instead of dumping it all in the bread mixture all at once. This will also save your eggs from being scrambled by the heat.

Challah Bread and Kielbasa Stuffing from Noble Pig
Here it is ready for the oven.

Challah Bread and Kielbasa Stuffing from Noble Pig x
My husband thought this dish was absolutely fabulous. I have a feeling you will love it as well. I hope you give it a try.

Are you serving up a new recipe this Thanksgiving? Tell me about it.

Print Recipe

Challah Bread and Kielbasa Stuffing

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: one 13 x 9 baking dish

Ingredients

  • 16 cups (almost 2 (1 lb) loaves) stale challah bread cubes
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 cup butter
  • 2 cups diced celery
  • 1 large onion, diced
  • 1 teaspoon black pepper
  • 4 cups beef broth
  • 2 (14 oz) packages Polska Kielbasa, slice lengthwise, then crosswise into cubes

Directions

  • To stale your challah loaves, cut them into cubes and let them air dry for 24 hours on 2 baking sheets. Or, to speed up the process bake in a 350 degree oven for 15 to 20 minutes or until toasted. Let cool.
  • Preheat oven to 375 degrees F.
  • In a very large bowl, slightly beat two eggs and parsley together. Set aside.
  • In a large nonstick skillet, melt butter over medium heat. Add onions and celery and season with pepper; cook stirring until both are softened, 5-7 minutes. Add broth and bring to a simmer.
  • Meanwhile, in another nonstick skillet, cook kielbasa until the edges are slightly browned.
  • Add bread cubes to the large bowl and toss with egg mixture. Add kielbasa to the bread and ladle in broth mixture a little a time while stirring to incorporate. Mix gently as to not break down your bread crumbs. Transfer mixture to a 13 x 9 baking dish and cover tightly with foil.
  • Bake for 30 minutes, uncover and bake until golden, about 30-40 minutes more.


A few other stuffing recipes.

Post a Comment

7 Comments and 2 Replies

  1. Looks delicious. Never thought of those ingredients together. You have some great recipes on your site. Thank you for providing them to us.

    Reply
  2. Kira Jefferson 2

    This recipe is awesome! Having an early Thanksgiving dinner with my in-laws and can’t wait for them to try this. I made a few adaptation to use up some items in my fridge, and they worked really well. I added apple and brown sugar to the sausage just after browning, then threw in some kale to wilt and I added cubed gruyere to the egg and herbs mixture. So amazing, I will make again for my side of the family later this week. Thanks, and I am excited to try more of your recipes!

    Reply
  3. Charli Atkinson? 3

    is this smoked or fresh kielbasa? I have some wonderful handmade kielbasa in the freezer. I would love to try it, but I’m sure smoked would need different seasoning ingredients.

    Reply
  4. Katie 5

    Oh man this stuffing sounds dreamy! We love kielbasa in our house!

    Reply
  5. I love using challah in my stuffing too. Happy Thanksgiving!

    Reply
  6. Teresa Ross 7

    Recommendations to make ahead? I would love to take to the kids’ school feast, but wondered if I could make ahead and then warm in oven for 15 min or so?

    Reply
  7. Margi 9

    Challah is one of my all time favorite breads and I use it in my bread pudding. It’s not available in my area so I make my own. Don’t feel like I’ve got it “quite right” so I keep trying different recipes so if you have one I would love to see it here on your site. Thanks for all the good looking food even if half of it’s not available in my corner of the world. I still like to look and drool.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting