Challah Cornbread Dried Fruit Stuffing Recipes

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Cornbread and Pumpkin Challah Stuffing with Dried Fruit image

An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

FRUIT-AND-NUT CORNBREAD STUFFING

Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

GRANDPOP JOE'S CHALLAH BREAD STUFFING

Grandpop Joe's Challah Bread Stuffing image

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

Ingredients

½ cup unsalted butter
1 large onion, chopped
1 turkey liver, chopped
1 (1 pound) loaf challah bread, cut into 1-inch cubes
salt to taste
2 eggs, lightly beaten

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

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT

Cornbread Stuffing with Fresh and Dried Fruit image

Categories Fruit Onion Vegetable Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Prune Apple Apricot Fennel Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth

Steps:

Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING

Challah, Sausage, and Dried Cherry Stuffing image

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

Ingredients

1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks' note:s)
4 large eggs
1 1/2 cups turkey stock or reduced-sodium chicken broth
1 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
Special Equipment
3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

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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Bake, covered, for 30 minutes. Bake, uncovered, about 30 minutes more or until heated through. If desired, garnish with tarragon.

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