Baked in thin layer in a sheet pan, this nostalgic stuffing has plenty of deliciously crispy edges. When buying challah, look for a loaf that feels springy; when you poke it, the loaf should slowly bounce back to its original shape. The addition of orange juice adds a lightly sweet, floral flavor to this otherwise-traditional dish.

Nina Friend
November 2019

Gallery

Victor Protasio

Recipe Summary

active:
1 hr
total:
2 hrs
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Place Italian bread cubes in a large bowl; drizzle olive oil over bread while stirring constantly. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Spread in a single layer on a parchment paper–lined rimmed baking sheet. Bake in preheated oven until toasted, about 30 minutes, stirring once halfway through cooking. Set 3 cups Italian bread croutons aside. (Bread will shrink during baking.) Reserve any remaining croutons for another use.

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  • Spread challah bread cubes in a single layer on 2 parchment paper–lined rimmed baking sheets. Place 1 baking sheet on top oven rack and the other on bottom rack; bake at 325°F until challah is dry, about 15 minutes, rotating baking sheets top to bottom halfway through cooking. Set challah croutons aside.

  • Working in 2 batches, pulse onions, bell pepper, and celery in a food processor until finely chopped, about 3 times.

  • Melt butter in a large skillet over medium-high until sizzling. Add onion mixture, parsley, and sage, and cook, stirring often, until vegetables are just tender but not browned, about 15 minutes. Stir in poultry seasoning, remaining 2 teaspoons salt, and remaining 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

  • Whisk together stock, orange juice, and eggs until thoroughly blended. Toss together Italian bread croutons, challah croutons, and onion mixture in a large bowl until combined. Gradually pour stock mixture into crouton mixture, stirring constantly, adding more stock if stuffing looks dry. Let stand 10 minutes.

  • Spread stuffing in an even layer on a parchment paper–lined rimmed baking sheet; cover tightly with aluminum foil. Bake at 325°F until hot, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes.

Make Ahead

Bake the challah and Italian bread croutons up to 1 day ahead.

Notes

You can substitute 3 cups store-bought seasoned croutons for homemade Italian bread croutons.