CHALLAH APPLE STUFFING OR DRESSING
Make and share this Challah Apple Stuffing or Dressing recipe from Food.com.
Provided by Molly53
Categories Kosher
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
- Preheat oven to 350°F.
- In a large saute pan, melt butter over medium-low heat, then add onions and celery.
- Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
- Add apples and herbs and cook until apples are soft, about 5 minutes more.
- In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
- Mix until the bread is saturated with liquid, and everything is evenly mixed.
- Press stuffing into a 9x13-inch baking dish and cover with foil.
- Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
- Cool 10 minutes, then serve.
Nutrition Facts : Calories 460.5, Fat 24.4, SaturatedFat 13.3, Cholesterol 95.2, Sodium 416.2, Carbohydrate 51.4, Fiber 3.6, Sugar 6, Protein 10.8
CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 13
Steps:
- Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
GRANDPOP JOE'S CHALLAH BREAD STUFFING
A family recipe that came from my Grandpa Joe. He was a butcher and carved the Thanksgiving turkey every year that I can remember, always to perfection! This fills a 15-pound turkey perfectly.
Provided by Patti Weiss
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
- Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 29.1 g, Cholesterol 155.4 mg, Fat 18.8 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 9.5 g, Sodium 306.2 mg, Sugar 1.9 g
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING
Provided by Gina Marie Miraglia Eriquez
Categories Side Bake Thanksgiving Stuffing/Dressing Cherry Sausage Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F with rack in middle. Generously butter baking dish.
- Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
- Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
- Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
- In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
- When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.
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- 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.
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