Mom’s Challah Stuffing
Prep Time minutes 25
Cook Time 70 minutes
Passive Time 40 minutes
|Prep Time minutes 25||Cook Time 70 minutes||Passive Time 40 minutes||Servings people|
When I was growing up, my mom didn’t only make stuffing only on Thanksgiving, we ate it on other Jewish holiday meals. What better accompaniment to brisket and saucy chicken, than a challah stuffing! The secret to this stuffing is dried apricots that lend a sweet and tangy flavor along with the parsley and vegetables. I always have extra challahs in my freezer and when my freezer needs to be emptied, this is a great recipe for making more room in there!
- 3 TBS Oil
- 1 Onion diced
- 2 stalks celery diced
- 2 Carrots peeled and diced
- 1 Large Challah Bread*
- 2-4 Cups Chicken Broth the stronger the better
- 2 Eggs beaten
- 1/2 Cup dried apricots cut into quarters, about 10
- 1 cup Parsley chopped
- Preheat the oven to 400.
- Heat up a large Dutch Oven with oil over medium-high heat.
- Sautee the vegetables until they soften and just begin to brown lightly.
- Break up the challah into pieces and mix it into the vegetable mixture.
- Add broth, about ½ cup at a time, and stir to moisten the bread all the way through.
- When the bread mixture and vegetables look somewhat doughy, you have added enough broth. Stir in the eggs, apricots, and parsley.
- Grease a 9 by 13 dish and pour the mixture into the dish.
- Flatten the top and bake until the outside is well browned and crisp and the inside is cooked through. It should ”rise” somewhat while in the oven. (about an hour).
- Let cool slightly. To serve, cut into squares or spoon onto plates.
*If you can’t find Challah, you can use an eggy-bread, like brioche.