CHALLAH STUFFING WITH DRIED FRUIT

CHALLAH STUFFING WITH DRIED FRUIT image

Yield 12

Number Of Ingredients 11

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2 tablespoon(s) olive oil
2 medium onions, roughly chopped
4 stalk(s) celery, with leaves, chopped
1 1/2 carrots, roughly chopped
2 challah or other brioche-like bread, cubed and toasted (slice to dry out, cube, drizzle with olive oil and season- bake at 300-325 for at least 15 minutes until golden, turning over half way; do ahead, store in bread bag until ready to use)
2 cup(s) chestnuts, peeled and cooked
1 cup(s) prunes, apricots, or any dried fruit, soaked in brandy (preferably Armagnac) or another liquor, warmed, for 2 to 3 hours
1 tablespoon (heaping) poultry seasoning, such as Bell's or use fresh herbs to taste
Salt + Freshly ground pepper
2 cup(s) chicken stock
Read more: Challah Stuffing with Chestnuts and Dried Fruit Recipe - CountryLiving.com

Steps:

In a large soup pot over medium-high heat, heat oil. Add onions, celery, and carrots, and sauté until onions are golden. Add challah, chestnuts, (if using) fruit, poultry seasoning, 2 teaspoons salt, and pepper to taste. Pour half of stock over mixture and combine. Pour little at a time to absorb, and pour remainder over once stuffing spooned into casserole. (Note if stuffing: Once turkey is stuffed, put any leftover stuffing in a greased casserole and pour remaining stock over stuffing. Cover with foil and cook in a 350 degrees F oven for 30 minutes, or until golden brown and heated through.) Visit us at CountryLiving.com