Name: Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 3 cups torn challah bread; 3 cups cubed whole wheat bread (crusts removed); 3 tbsp olive oil; 2 large onions (diced); 3 celery stalks (diced); 1 bunch fresh sage (chopped (if you can’t find fresh sage, use 2 teaspoons of rubbed sage)); 2 cups coarsely chopped canned roasted chestnuts; 1 cup dried cherries; 4-5 cups hot chicken broth; 1 egg beaten; kosher salt and fresh ground black pepper to taste

Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts

Stuffing without all the fat. This is a great way to use leftover challah.

Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts

Prep Time 10

Cook Time 55

Total Time 1 5

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Servings

Ingredients

3 cups torn challah bread
3 cups cubed whole wheat bread crusts removed
3 tbsp olive oil
2 large onions diced
3 celery stalks diced
1 bunch fresh sage chopped (if you can’t find fresh sage, use 2 teaspoons of rubbed sage)
2 cups coarsely chopped canned roasted chestnuts
1 cup dried cherries
4-5 cups hot chicken broth
1 egg beaten
kosher salt and fresh ground black pepper to taste

Instructions

Preparation

1 Spread the challah and whole wheat bread in a single layer between several baking sheets. Leave to dry out overnight.2 The next day, preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Add the onions and celery and saute for about 10 minutes until soft and fragrant.3 Add the dried bread to a large bowl. Add in the onions and celery, sage, chestnuts and cherries and mix well. Add in the broth and egg until the stuffing is moist.4 Add the stuffing to a large casserole dish. Bake the stuffing, covered for 30 minutes. Uncover and continue to bake for 20 minutes until the top is crusty.