Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts
Servings
4 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.
Special instructions
- Stuffing without all the fat. This is a great way to use leftover challah.
- Source:
- Recipe courtesy of Robyn Webb Photograph by Olga Berman of Mango&Tomato