Rating: 3.38 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.

Martha Stewart Living, November 1999

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.

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  • Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

Cook's Notes

If you do not make the pumpkin challah, substitute a rich store-bought brioche or challah.

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Reviews (3)

16 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/29/2008
I made this using dense white bread, and apples instead of figs and it was a huge hit. It was sweet, but still savory. I may add sauteed onions and celery next time too.
Rating: Unrated
11/29/2008
I made this using white bread, and added apples, and left out figs, and it was a huge hit.
Rating: Unrated
12/24/2007
This is a dish that everyone at Thanksgiving loves, but no one knows what it is..."Can you pass that sweet stuffing?" Then you get to explain what's in it and how you baked the pumpkin challah and the cornbread and everyone gets all impressed:) To make vegetarian I used vegetable stock and added more butter for flavor. Don't try to find pumpkin challah in a store, it's not going to happen. Just take a day to bake it and freeze until you need it.
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