Grandpop Joe's Challah Bread Stuffing

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Patti Weiss 14

"A family recipe that came from my Grandpa Joe. He was a butcher and carved the Thanksgiving turkey every year that I can remember, always to perfection! This fills a 15-pound turkey perfectly."
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20 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
  2. Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.



I hope you enjoy my family's stuffing as much as we do. You can substitute chicken liver for the stuffing, if your bird comes without the liver. I have made this many times with the recipe fro...

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