SIGN IN YOUR ACCOUNT TO HAVE ACCESS TO DIFFERENT FEATURES

CREATE AN ACCOUNT FORGOT YOUR PASSWORD?

FORGOT YOUR DETAILS?

AAH, WAIT, I REMEMBER NOW!

CREATE ACCOUNT

ALREADY HAVE AN ACCOUNT?
  • LOGIN

TasteGuru.comTasteGuru.com

  • RECIPES
  • NUTRITION
  • MY STORY
  • CONTACT

Mom’s Challah Stuffing

by Julie Lieber / Friday, 17 November 2017 / Published in Thanksgiving
Mom’s Challah Stuffing
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Prep Time minutes 25
Cook Time 70 minutes
Passive Time 40 minutes
Servings people
Prep Time minutes 25 Cook Time 70 minutes Passive Time 40 minutes Servings people
SIGN UP NOW - IT'S 100% FREE
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!
Ingredients
  • 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
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400.
  2. Heat up a large Dutch Oven with oil over medium-high heat.
  3. Sautee the vegetables until they soften and just begin to brown lightly.
  4. Break up the challah into pieces and mix it into the vegetable mixture.
  5. Add broth, about ½ cup at a time, and stir to moisten the bread all the way through.
  6. When the bread mixture and vegetables look somewhat doughy, you have added enough broth. Stir in the eggs, apricots, and parsley.
  7. Grease a 9 by 13 dish and pour the mixture into the dish.
  8. 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).
  9. Let cool slightly. To serve, cut into squares or spoon onto plates.
Recipe Notes

*If you can’t find Challah, you can use an eggy-bread, like brioche.

blank

About Julie Lieber

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About

What’s for dinner? How many times did you hear that question and didn’t have a proper answer?

Plan your next week’s dinners and save time, money. And guess what, all recipes are tasty and healthy!

Pages

  • Blog
  • Contact
  • Privacy Policy
  • Terms of Service

Looking for something?

  • GET SOCIAL

© 2020 TasteGuru All rights reserved.

TOP