Caramelized Onion Challah Stuffing

Caramelized Onion Challah Stuffing
Staff Writer
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
811
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. 

Nutritional Facts

Total Fat
28g
40%
Sugar
61g
68%
Saturated Fat
18g
75%
Cholesterol
36mg
12%
Carbohydrate, by difference
119g
92%
Protein
25g
54%
Vitamin A, RAE
52µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
395mg
40%
Choline, total
35mg
8%
Fiber, total dietary
4g
16%
Folate, total
128µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
290mg
41%
Riboflavin
1mg
91%
Selenium, Se
37µg
67%
Sodium, Na
984mg
66%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
160g
6%
Zinc, Zn
2mg
25%

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.