Stuffing is one of the most important dishes in a holiday or Thanksgiving spread.


  • 1 loaf challah bread, cut into cubes (about 4 cups)*
  • 4 cups cubed corn bread
  • ½ cup (1 stick) unsalted butter
  • 2 onions, diced
  • 4 celery ribs, diced
  • 6 garlic cloves, sliced
  • 1/3 cup chopped fresh sage leaves
  • ½ cup chopped fresh parsley leaves
  • 4 cups Chicken Stock, plus more as needed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • *If you can’t find challah, go for buttery, soft breads like hamburger rolls, hot dog buns, or brioche.


  1. Preheat the oven to 350ºF. Spray a 9 × 13-inch roasting pan with nonstick cooking spray.
  2. Place the challah and corn bread cubes on separate rimmed baking sheets and toast them until lightly browned and dry, about 10 minutes. Transfer the bread cubes to a large bowl.
  3. Melt the butter in a large sauté pan over medium heat. Add the onions, celery, and garlic and cook until translucent, 10 to 12 minutes.
  4. Add the sage, parsley, and chicken stock and bring to a boil. Season with salt and pepper and stir. Cook for 1 minute, then pour the stock mixture over the bread in the bowl. Use a large spoon to mix the stuffing thoroughly.
  5. Transfer the stuffing to the prepared roasting pan, pressing down on it lightly to nestle it into the pan and distribute it evenly.
  6. Bake for 45 minutes to 1 hour, until nicely browned on top but still moist inside. Serve warm.