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Whole Wheat Challah Stuffing with Dried Cranberries and Sage

Whole Wheat Challah Stuffing with Dried Cranberries and Sage

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Servings

10 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 stalks celery chopped
  • 2 3.5-ounce bags Gefen roasted chestnuts, halved
  • 2 cups dried cranberries
  • 4 tablespoons chopped fresh sage or 3 teaspoons dried
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried
  • 8 cups 1-inch cubed whole wheat challah
  • 2 cups chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper

Instructions

  • Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
  • Heat olive oil in a large dutch oven over medium high heat. Sauté onion and celery for 8 to 10 minutes. Add chestnuts, cranberries, sage and parsley and cook 2 minutes more. Stir in challah, chicken stock, salt and pepper and remove from heat.
  • Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.
  • From the Joy of Kosher Cookbook, order your copy for 199 more fast, fresh, family recipes.