Mom’s Challah Stuffing
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!
  • CourseSide Dish
Servings Prep Time
6people 25minutes
Cook Time Passive Time
70minutes 40minutes
Servings Prep Time
6people 25minutes
Cook Time Passive Time
70minutes 40minutes
Ingredients
  • 3TBS Oil
  • 1 Oniondiced
  • 2 stalks celerydiced
  • 2 Carrotspeeled and diced
  • 1 Large Challah Bread*
  • 2-4 Cups Chicken Broththe stronger the better
  • 2 Eggsbeaten
  • 1/2 Cup dried apricotscut into quarters, about 10
  • 1cup Parsleychopped
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.