Caramelized Onion Challah Stuffing

Staff Writer
Caramelized Onion Challah Stuffing
Patricia Stagich

This recipe uses traditional challah bread to add a unique sweetness to the stuffing. For even more of a spin, it's baked as muffins for a handheld Thanksgiving treat.

Click here to see 9 Vegetarian Thanksgiving Recipes

4
Servings
583
Calories Per Serving
Deliver Ingredients

Notes

This recipe was adapted from the original by Patricia Stagich of Comfy Cuisine. Visit her blog to see the full recipe and other delicious ones. 

Ingredients

  • 1 Pound plain challah, cut into 1/2-inch cubes
  • 6 Tablespoons butter
  • 2 large yellow onions, chopped
  • 3 stalks celery, chopped
  • 1 Teaspoon ground thyme
  • 1/2 Cup chopped parsley
  • 3-4 Cups vegetable stock
  • Salt and freshly ground black pepper, to taste
  • 1/2 Cup dried cranberries
  • 1 egg, beaten

Directions

Preheat the oven to 400 degrees.

Spread the challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. Alternatively, you can prepare your challah cubes a few days in advance and spread them out on a baking pan to dry out.

In a large, heavy frying pan over medium-high heat, melt the butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer the onion and celery to bread cubes. Add the stock, a little at a time until the bread is completely moistened, but not mushy. Add the ground thyme, parsley, and season with salt and pepper. Mix in the egg and stir to combine.

Reduce the oven to 350 degrees and butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 minutes. 

Caramelized Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Caramelized Onion Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
26g
39%
Sugar
16g
N/A
Saturated Fat
13g
66%
Cholesterol
144mg
48%
Protein
14g
28%
Carbs
76g
25%
Vitamin A
280µg
31%
Vitamin B12
0.2µg
4.1%
Vitamin B6
0.2mg
11.3%
Vitamin C
17mg
29%
Vitamin D
1µg
0.2%
Vitamin E
1mg
6%
Vitamin K
141µg
100%
Calcium
173mg
17%
Fiber
6g
24%
Folate (food)
123µg
N/A
Folate equivalent (total)
191µg
48%
Folic acid
40µg
N/A
Iron
5mg
26%
Magnesium
44mg
11%
Monounsaturated
8g
N/A
Niacin (B3)
6mg
30%
Phosphorus
185mg
26%
Polyunsaturated
2g
N/A
Potassium
415mg
12%
Riboflavin (B2)
0.6mg
35.6%
Sodium
1101mg
46%
Thiamin (B1)
0.6mg
36.9%
Trans
0.7g
N/A
Zinc
1mg
9%