Holiday Recipe: Updated recipe for mouth-watering Challah stuffing

Looking to freshen up your boring old stuffing recipe? Try this Challah rich recipe from Chef's Ray Tang & Jay Abrams Photo: Presido Social Club

Try this fabulous Challah Stuffing recipe from founding Chef Ray Tang, and Chef de Cuisine Jay Abrams from Presidio Social Club of San Francisco. Sure there are the usual suspects in the recipe: butter, onions, sage and chicken stock. But this creative recipe adds in tasty ingredients such as brioche and challah bread and tea soaked currants. 

Challah Stuffing


2 pounds large diced brioche and Challah bread (crust and all)

1/2 pound unsalted butter

Challah stuffing from Presido Social Club Chef's Tang and Abrams

Challah stuffing from Presido Social Club Chef’s Tang and Abrams

1 cup minced yellow onion

2 cups small diced celery

1 cup Tea Soaked Currants (see sub recipe)

2 tablespoon chopped sage

1 tablespoon chopped thyme

3 tablespoons chopped parsley

1 quart chicken stock (or turkey stock and turkey drippings)

Method: Currants:

Soak one cup of currants with one bag of favorite flavor tea (Chef’s is earl grey).  Water must be boiling before you pour into fruit.  Let soak at room temp for one hour.

Method:  Stuffing

The day before, cut the bread into large dice (about nickel size).  Let dry in a cool area over night.

The day of, melt the butter in a large pan or large pot.  Sweat onion and celery for about 5 minutes making sure there is no color.  Add currants and herbs and transfer to a large mixing bowl.  Add the dry diced bread and a few good pinches of black pepper and salt.  Add the chicken stock 1/4 cup at a time while tossing gently.

Transfer to a baking pan about 9x13.

Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit.  Take foil off and continue to bake uncovered for 10 to 15 minutes.  Let cool.

Pair with your favorite Pinot Noir or Chardonnay for the icing on the cake.


Read more of Sherrie’s work in Wine Country Weekly and at Out And About San Francisco in the Communities’ Food & Travel section of the Washington Times. Follow her on Twitter and on Facebook.

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Sherrie Perkovich

Sherrie is a perky, music and wine-loving, Northern California local that seeks out and spreads the word about San Francisco experiences as well as unforgettable wine-related travel experiences.  She is CMO of The Grape Hunter USA, where they focus on helping artisan wineries and developing unique wine travel for consumers. Follow her on Twitter @BigNoseWino

Sherrie is a San Francisco local that fancies herself an extroverted fine dining, wine drinking, know-it-all.  If it’s happening near SF, Sherrie is in on it.  Follow her columns,  for the widest range of Out and About San Francisco ~ San Jose treats and Wine Country Weekly.  


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