I’ve been making Thanksgiving dinner for my friends and family for over 25 years and I’ve tried lots of different stuffing recipes. My all-time favorite is made with challah bread as a base to provide a gentle sweetness and perfect texture.
You can be creative and add your favorite chopped dried fruit and nuts. And if fresh herbs are not available you can use a few sprinkles of dried seasonings instead.
Thanksgiving Challah-Day Stuffing
2 Challah breads – torn apart into small pieces
3 tablespoons olive oil
5 cloves of garlic – minced
1 medium sweet onion – chopped
2 quarts mushrooms – sliced
4 apples – cored, peeled and coarsely chopped
3/4 cup chestnuts – roasted and chopped
1/2 cup dried cranberries
1/2 cut dried apricots – chopped
1/2 cup dried figs – chopped
1/2 cup total chopped almonds, walnuts and pecans
1/4 cup total fresh chopped parsley, thyme and Rosemary
16 ounce container of egg substitute
3 cups chicken broth – low sodium type
Salt and pepper to taste
- Heat oven to 350 degrees F.
- Tear challahs into small pieces and put in a very large bowl. Set aside.
- In a large skillet, sauté onion in olive oil until transparent, add garlic and cook for 5 minutes more.
- Add mushrooms and continue to cook together until mushrooms are tender.
- Add chopped apples, chestnuts, dried fruit, nuts, herbs, salt and pepper and continue to cook together for about 10 minutes. Remove from stove.
- Add above mixture to challah bread pieces and stir. Add egg, egg substitute, and broth. Combine together.
- Spray a large roasting pan with cooking spray.
- Place mixture evenly into pan.
- Bake covered with foil wrap for 20 minutes.
- Remove foil and bake until top is golden brown (around 30-45 minutes.)
Yield: 25-30 servings (1/2 cup each)
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