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–+ servings

Apple Date Challah Stuffing

Prep Time 10 minutes
Cook Time 1 hour 27 minutes
Total Time 1 hour 37 minutes
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Servings

8 Servings

Ingredients

  • 6 cups challah cubes cut into 1-inch pieces
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil divided
  • 3 celery stalks sliced
  • 1 onion diced
  • 1 apple cored and diced, but not peeled
  • 10 dates pitted and chopped
  • 3 sage leaves chopped or 1 teaspoon dried sage
  • 2 cups chicken broth
  • 2 whole eggs lightly beaten

Instructions

  • Preheat oven to 350°F. Line 2 baking pans with parchment paper.
  • Toss challah cubes with extra virgin olive oil (evoo), and toast in 350°F oven for 2 to 3 minutes, or until golden brown. If baking the same day, leave oven on.
  • Heat 2 teaspoons of evoo in a large ovenproof sauté pan or Dutch oven over medium heat. Sauté celery, onions, and apples in batches, seasoning each batch with salt and pepper. Cook each batch for 5 to 7 minutes, until vegetables have softened.
  • Return all the sautéed vegetables back to the pan. Toss in toasted challah, dates, sage, chicken broth, and eggs. Mix to thoroughly combine. 
  • Cover and bake in 350°F oven for 1 hour. Uncover, and continue to bake 5 to 10 minutes more, until the top is browned and crispy. Cool slightly before serving.