back to top

How To Make Challah-Apple Stuffing For Thanksgivukkah

Challah in Thanksgiving stuffing: It's like this was always meant to happen. (See BuzzFeed's full Thanksgivukkah feature here.)

Posted on

Lay the cubes out on 2 large baking sheets, and let them sit out for at least a day to get a little stale.

Photo by Emily Fleischaker

(See recipe at bottom for a shortcut, if you don’t have that much time).



Serves 10-12


2 1-lb loaves challah

1 cup unsalted butter (2 sticks)

2 cups diced celery

2 cups diced onion

2 cups peeled and diced Granny Smith apples

8 sprigs thyme, leaves picked and finely chopped

3 sprigs rosemary, leaves picked and finely chopped

6 sprigs marjoram, leaves picked and finely chopped

3 cups low-sodium chicken broth

kosher salt

freshly ground pepper, to taste

Note: To dice means to chop into roughly ¼-inch cubes.

Special Equipment

Aluminum Foil

9x13-inch baking dish


Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

Preheat oven to 350°F.

In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.

Cool 10 minutes, then serve.

See our complete Thanksgivukkah menu here.

Photos by Macy J. Foronda

Styling by John Gara

Planning on cooking this recipe, or another one from our Thanksgivukkah menu?

That's awesome! Take a picture of your finished dish, post it to Instagram, and tag it #Thanksgivukkah. The BuzzFeed food editors want to know how things turn out in your home kitchen. And, who knows? Maybe your photo will end up in a BuzzFeed post!