With a tender crumb and a hint of honey, challah is the perfect base for a flavorful, slightly sweet version of stuffing. To accentuate the natural sweetness of the challah, I incorporate apples — a seasonal fruit — and a drizzle of honey into my stuffing recipe. Dried cranberries add tartness, fresh herbs pump up the flavor and there is plenty of crunch from celery and toasted pecans.
Recipe courtesy of West of the Loop
- 1 loaf challah bread (between 14 oz and 1 lb)
- 4 Tablespoons butter
- 1 onion, diced
- 4 stalks celery, diced
- 3 tart apples, peeled, cored and diced
- 2 Tablespoons honey
- 1 Cup chopped pecans
- 3/4 Cups dried cranberries
- 1 Tablespoon fresh thyme leaves
- 6 sage leaves, sliced
- 1 stalk fresh rosemary, leaves removed and chopped
- 3 Cups chicken broth
- Salt and pepper to taste
Cut challah into 1-inch cubes and leave out overnight to become stale (alternatively, toast challah in a 300 degree oven for 25 minutes until firm).
You should have about 10 cups of challah cubes.
If you have more, reserve them for another use.
Preheat oven to 350 F.
In a large saute pan, melt butter over medium heat.
Add onions and celery and sauté until the vegetable are soft, about five minutes.
Add the apples and honey and toss to combine.
Sauté until apples soften, about five more minutes.
Add the pecans and cranberries and sauté a few additional minutes.
Season well with salt and pepper and add fresh herbs.
Place the challah pieces in a large bowl.
Add the sautéed vegetables and toss gently to combine.
Spread the mixture into a buttered 9x13 baking dish and add the chicken broth.
Dot with butter and cover with foil (may be done ahead and refrigerated until time to bake).
Bake until heated through, 25 minutes.
Remove foil and bake until top is browned and crisp, another 15-20 minutes.