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Leslie's Challah Stuffing

ingredients

  • 2 one lb loaves of challah

  • 1 cup (2 sticks) of unsalted butter or parve margarine with the addition of 1/4 cup chicken fat ( this is a major addition to the delicious flavor)

  • 2 cups diced celery

  • 2 cups diced onion

  • 2 cups Granny Smith apples, peeled and diced

  • 3 cups of stock

  • 8 sprigs of thyme, leaves picked and finely chopped

  • 3 sprigs rosemary, chopped

  • 6 sprigs of marjaram

preparation

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Cut challah into 1-inch cubes and let cubes sit out  on a baking sheet uncovered for at least 6 hours to make them stale.Alternatively, dry the bread in a 250 degree oven for about 30 min, or until the bread is dry but not toasted (it should not start to brown at all)

Dice apples and celery to the same size approx.

In a large saute pan,melt butter over med-low heat, then add onions and celery. 

Add 3 tsp.of salt and ground pepper to taste, and cook until onions are soft, about 8 min.

Add apples and herbs and cook until apples are soft, about 5 min. more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid and everything is evenly mixed.

Press stuffing into a 9"x13" baking dish and cover with foil. 

Bake at 350degrees for 40 minutes, then remove the foil, raise your oven to 450 degrees and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.

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