Bread Stuffing for Fowl

This is a kosher-style bread stuffing built on schmaltz (rendered chicken fat) instead of butter, which gives it that deep, savory backbone that pairs naturally with roast poultry. The grated raw potato is the trick most stuffing recipes leave out: it cooks down into the bread and keeps the texture moist without turning soggy.

Starting with stale bread is key here. Soaking and squeezing dry rehydrates the crumb so it absorbs the schmaltz and aromatics evenly. Fresh bread will turn to mush, so let your loaf sit out a day or two first.

The sauteed onions and celery soften into the base while the mushrooms, chestnuts, and chopped nuts get a quick toss in the pan to wake up their flavor. Two beaten eggs bind everything together so it holds its shape inside the bird or in a casserole dish alongside.

Chef Tips

• Use a sturdy white loaf or challah. Soft sandwich bread breaks down too fast.
• Squeeze the soaked bread very dry. Excess water leads to a gummy stuffing.
• If stuffing inside the bird, pack it loosely so heat reaches the center and the cavity reaches a safe temperature of 165°F (74°C).
• Bake any extra in a covered dish at 350°F (175°C) for 30 minutes, uncover for the last 10 to crisp the top.

Variations

• Swap chestnuts for toasted pecans or walnuts for a different texture.
• Add a handful of dried cranberries and fresh sage for a holiday twist.
• Stir in cooked, crumbled chicken liver for a richer, more traditional flavor.