Grannys Challah Stuffing

The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing in your favorite stuffed chicken or turkey recipe. It’s so good, there’ll be no leftovers – so make some extra for outside the bird. Thanks, Granny, for passing down this family recipe.

Step: 1

Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool.

Step: 2

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.

Step: 3

Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper.

Step: 4

Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.

Per Serving: 297 calories; protein 11.1g; carbohydrates 42.6g; fat 9.4g; cholesterol 131.6mg; sodium 436mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .