Best Challah Apple Stuffing Or Dressing Recipes

Challah Apple Stuffing or Dressing image

Provided by Molly53

Categories Kosher

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 loaves challah (about 1 pound each)
1 cup unsalted butter (2 sticks)
2 cups celery, diced
2 cups onions, peeled and diced
2 cups granny smith apples, peeled and diced
8 sprigs thyme, leaves picked and minced
3 sprigs rosemary, leaves picked and minced
6 sprigs marjoram, leaves picked and minced
3 cups low sodium chicken broth
kosher salt
fresh ground pepper, to taste

Steps:

Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
Preheat oven to 350°F.
In a large saute pan, melt butter over medium-low heat, then add onions and celery.
Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
Add apples and herbs and cook until apples are soft, about 5 minutes more.
In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
Mix until the bread is saturated with liquid, and everything is evenly mixed.
Press stuffing into a 9x13-inch baking dish and cover with foil.
Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Nutrition Facts : Calories 460.5, Fat 24.4, SaturatedFat 13.3, Cholesterol 95.2, Sodium 416.2, Carbohydrate 51.4, Fiber 3.6, Sugar 6, Protein 10.8

Traditional Herb Stuffing or Dressing image

Provided by Manami

Categories Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 cup unsalted butter, melted or
3/4 cup unsalted margarine, melted*
3/4 lb chopped button mushroom
2 medium onions, chopped
3 stalks celery, chopped
4 -6 garlic cloves, minced
2 large eggs
1/2 cup almonds or 1/2 cup pecans
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon savory
1 tablespoon chopped parsley
1 tablespoon poultry seasoning
9 cups stale bread, broken into 1-inch pieces (use any kind of bread, whole wheat would be fine, as well)
5 cups low sodium chicken broth (Vegetarian & Kosher cooking) or 5 cups vegetable broth (Vegetarian & Kosher cooking)

Steps:

Preheat oven to 350°F.
Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
Melt butter in large skillet and add mushrooms, onions, & celery.
Saute for 3-5 minutes until translucent.
Add garlic and cook for another 2-3 minutes.
Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
Add nuts and mix well again.
Beat the eggs.
Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
Transfer stuffing to prepared dish.
Cover with buttered foil and bake until heated through, about 45 minutes.
Uncover and bake until top is golden brown, about 15 minutes.
Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.