Challah Slow Cooker Stuffing

There’s something magical about the aroma of Challah Slow Cooker Stuffing wafting through the house on a crisp fall day. I remember the first time I made this dish; the air was filled with the scents of sautéed onions, fresh herbs, and golden challah bread. It felt like a warm hug, bringing back memories of family gatherings and cozy dinners. As I stirred the mixture in my slow cooker, I felt a sense of anticipation, knowing that this stuffing would be the highlight of our Thanksgiving feast. Each ingredient tells a story—like the soft, sweet challah that absorbs all the flavors and the hearty vegetables that add texture and color. It’s a dish that embodies comfort and togetherness, perfect for sharing with loved ones around the table. From the moment we gather to prepare the meal to the last bite, Challah Slow Cooker Stuffing is a celebration of everything we cherish about home-cooked food.

What You Need for Challah Slow Cooker Stuffing

When it comes to Challah Slow Cooker Stuffing, the ingredients play a vital role in achieving the perfect balance of flavors. Each component contributes not only to the taste but also to the texture of the dish. The challah serves as the foundation, soaking up the delicious broth and flavors from the herbs and vegetables. The combination of fresh ingredients ensures that every bite is a delight.

• 12 ounces turkey or chicken sausage (ground or removed from casing, optional – omit for vegetarian or vegan): Adds a savory depth to the stuffing, but can be skipped for a lighter version.
• 1 large challah (about 1 ½ lbs – use a vegan challah for vegan): The star of the dish, challah provides a slightly sweet and soft texture that absorbs flavors beautifully.
• 2 tablespoons extra virgin olive oil (or 6 tbsp if not using sausage): This oil is key for sautéing and adds richness.
• 1 large sweet yellow onion, chopped: Brings a sweet, aromatic base to the stuffing.
• 2 cloves garlic, minced: A flavor powerhouse, enhancing the overall taste.
• 1 pound carrots, peeled and chopped: Adds sweetness and crunch.
• 1 pound celery, peeled and chopped: Contributes a fresh, earthy flavor and adds texture.
• 1/4 cup fresh parsley, chopped: Brightens the dish with its fresh herbaceous flavor.
• 1 tablespoon fresh sage, chopped (or 1 ½ tsp dried sage): Imparts a warm, aromatic note.
• 1 tablespoon fresh marjoram, chopped (or 1 ½ tsp dried marjoram): Adds a unique flavor that complements the other herbs.
• 2 teaspoons fresh oregano, chopped (or 1 tsp dried oregano): Offers a robust taste that enhances the stuffing.
• 1 quart chicken broth (you probably will not need all of the broth; start with 2 ½ cups per instructions below – substitute vegetable broth to make vegetarian or vegan): The liquid that binds everything together.
• 1 pound sliced white mushrooms: Adds an earthy flavor and meaty texture to the stuffing.
• 2 large eggs, beaten (use 6 tbsp aquafaba for vegan): Acts as a binder to hold everything together.
• Salt and pepper: Essential for seasoning and enhancing the flavors.

How to Cook Challah Slow Cooker Stuffing

Cooking Challah Slow Cooker Stuffing is a delightful process that fills your kitchen with enticing aromas. Follow these detailed steps for a perfect result.

1. Preheat your oven to 350 degrees F. Begin by cutting the challah into ½ inch cubes. Arrange the cubes across two baking sheets, spreading them out to ensure even toasting. Place the trays in the oven for about 12 minutes, switching trays on racks halfway through cooking. The challah cubes should emerge toasted and slightly golden. Once done, remove from the oven and allow them to cool.
2. In a large sauté pan, heat 2 tablespoons of olive oil over medium high heat. Add the sausage to the pan and cook until browned, which should take about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and reserve for later. If you are not using sausage, refer to the note at the end of this recipe.
3. In the same pan, add the onions, carrots, and celery. Sauté for 5 to 6 minutes until softened and fragrant. Then, add the garlic and sauté for an additional 2 minutes until aromatic.
4. Pour 2 ½ cups of chicken broth into the pan, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Remove from heat and reserve the remaining chicken broth for later use.
5. In another clean skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the sliced mushrooms and sauté for about 10 minutes, until they begin to brown and shrink in size. If necessary, cook the mushrooms in two batches, depending on the size of your skillet.
6. In a very large mixing bowl, combine the toasted challah cubes, cooked sausage, the vegetable and broth mixture, sautéed mushrooms, and fresh herbs. Stir gently to blend all ingredients, ensuring the challah is evenly moistened. Add the beaten eggs to the mixture and stir until fully incorporated. The mixture may appear dry at this point, but it will absorb the liquid as it cooks.
7. Spray your slow cooker with nonstick cooking spray. Pour the challah mixture into the slow cooker. Set it on high heat and cover. Cook for 30 minutes.
8. After 30 minutes, carefully remove the cover and stir the stuffing to redistribute the liquid throughout. Check for dryness; if it seems dry, drizzle a little more broth over the top and stir again. Replace the lid and reduce the heat to low.
9. Let the stuffing cook on low for 4 hours, stirring every hour to ensure it doesn’t dry out. Add more broth as needed, but do so carefully to avoid making it too wet and mushy. After 4 hours, stir, taste, and adjust seasonings with more salt or pepper if desired. Switch to the warm setting until ready to serve.
10. For a variation, feel free to make your stuffing without sausage. Simply begin by sautéing the onions, carrots, and celery in 6 tablespoons of olive oil, then continue with the recipe as instructed, omitting the sausage entirely.

Ways to Customize

For those who love to get creative in the kitchen, here are some ways to customize your Challah Slow Cooker Stuffing to suit your taste:

• Switch up the bread: Use different types of bread like cornbread or sourdough for a unique twist.
• Add nuts: Incorporate toasted nuts such as pecans or walnuts for an added crunch.
• Get fruity: Mix in dried cranberries or apples for a sweet contrast to the savory flavors.
• Use different herbs: Experiment with your favorite herbs like thyme or rosemary for a different aromatic profile.
• Spice it up: If you enjoy a bit of heat, consider adding red pepper flakes or diced jalapeños.
• Make it gluten-free: Substitute the challah with a gluten-free bread option to accommodate dietary needs.
• Pair with dips: Serve with a side of gravy or cranberry sauce for an extra layer of flavor.

Best Served With

Pairing your Challah Slow Cooker Stuffing with complementary sides can elevate your meal to the next level. Here are some perfect accompaniments:

• Roasted vegetables: A medley of seasonal vegetables like carrots, Brussels sprouts, and squash adds color and nutrition.
• Cranberry sauce: The tartness of cranberry sauce balances the savory stuffing wonderfully.
• Gravy: A drizzle of rich gravy can enhance the flavors and add moisture.
• Green salads: A refreshing salad with mixed greens and a light vinaigrette contrasts beautifully with the warm stuffing.
• Turkey: This stuffing pairs perfectly with roasted turkey, making it a traditional choice for Thanksgiving.
• Ham: For those who enjoy a different protein, this stuffing complements glazed ham nicely.
• Holiday gatherings: This dish is an excellent addition to holiday meals, family gatherings, or cozy dinners.

FAQ

Conclusion

In conclusion, Challah Slow Cooker Stuffing is a heartwarming dish that brings together flavors, textures, and fond memories. It’s the perfect addition to any holiday table, inviting everyone to share in the joy of a home-cooked meal. I encourage you to give it a try; gather your loved ones, savor the process, and create lasting memories around the dinner table. You’ll find that this stuffing will quickly become a cherished tradition in your home.

Challah Slow Cooker Stuffing

The ultimate comfort food, Challah Slow Cooker Stuffing is a warm, fluffy, and savory dish that will fill your home with mouthwatering aromas. Perfect for Thanksgiving or any gathering, this easy recipe combines tender challah bread with earthy vegetables and herbs, creating a flavorful stuffing that everyone will love. Make it tonight for a cozy, satisfying meal!

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Prep Time 35 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 5 minutes mins

Servings: 10 servings

Course: Side Dishes

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces turkey or chicken sausage ground or removed from casing (optional - omit for vegetarian or vegan)
• 1 large challah (about 1 ½ lbs - use a vegan challah for vegan)
• 2 tablespoons extra virgin olive oil (or 6 tbsp if not using sausage)
• 1 large sweet yellow onion chopped
• 2 cloves garlic minced
• 1 pound carrots peeled and chopped
• 1 pound celery peeled and chopped
• 1/4 cup fresh parsley chopped
• 1 tablespoon fresh sage chopped (or 1 ½ tsp dried sage)
• 1 tablespoon fresh marjoram chopped (or 1 ½ tsp dried marjoram)
• 2 teaspoons fresh oregano chopped (or 1 tsp dried oregano)
• 1 quart chicken broth (you probably will not need all of the broth, start with 2 1/2 cups per instructions below - substitute vegetable broth to make vegetarian or vegan)
• 1 pound sliced white mushrooms
• 2 large eggs (use 6 tbsp aquafaba for vegan)
• Salt and pepper

Equipment

• Slow Cooker
• Oven
• Blender
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees F. Begin by cutting the challah into ½ inch cubes. Arrange the cubes across two baking sheets, spreading them out to ensure even toasting. Place the trays in the oven for about 12 minutes, switching trays on racks halfway through cooking. The challah cubes should emerge toasted and slightly golden. Once done, remove from the oven and allow them to cool.
2. In a large sauté pan, heat 2 tablespoons of olive oil over medium high heat. Add the sausage to the pan and cook until browned, which should take about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and reserve for later. If you are not using sausage, refer to the note at the end of this recipe.
3. In the same pan, add the onions, carrots, and celery. Sauté for 5 to 6 minutes until softened and fragrant. Then, add the garlic and sauté for an additional 2 minutes until aromatic.
4. Pour 2 ½ cups of chicken broth into the pan, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Remove from heat and reserve the remaining chicken broth for later use.
5. In another clean skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the sliced mushrooms and sauté for about 10 minutes, until they begin to brown and shrink in size. If necessary, cook the mushrooms in two batches, depending on the size of your skillet.
6. In a very large mixing bowl, combine the toasted challah cubes, cooked sausage, the vegetable and broth mixture, sautéed mushrooms, and fresh herbs. Stir gently to blend all ingredients, ensuring the challah is evenly moistened. Add the beaten eggs to the mixture and stir until fully incorporated. The mixture may appear dry at this point, but it will absorb the liquid as it cooks.
7. Spray your slow cooker with nonstick cooking spray. Pour the challah mixture into the slow cooker. Set it on high heat and cover. Cook for 30 minutes.
8. After 30 minutes, carefully remove the cover and stir the stuffing to redistribute the liquid throughout. Check for dryness; if it seems dry, drizzle a little more broth over the top and stir again. Replace the lid and reduce the heat to low.
9. Let the stuffing cook on low for 4 hours, stirring every hour to ensure it doesn't dry out. Add more broth as needed, but do so carefully to avoid making it too wet and mushy. After 4 hours, stir, taste, and adjust seasonings with more salt or pepper if desired. Switch to the warm setting until ready to serve.
10. For a variation, feel free to make your stuffing without sausage. Simply begin by sautéing the onions, carrots, and celery in 6 tablespoons of olive oil, then continue with the recipe as instructed, omitting the sausage entirely.

Notes

• Tip 1: You will need a large sauté pan, large skillet, and mixing bowls (including one very large size).
• Tip 2: A 5 to 6 quart crock pot or slow cooker is essential for this recipe.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.