My mother’s father was a baker from Poland who came to the Lower East Side of NYC and moved to Stamford, CT. where he baked professionally until he was in his 70′s. Breads of all kinds were plentiful in my mother’s home. Moist, square onion rolls with flecks of chopped onions folded into the middle, sliced rye bread with seeds, and challah for every Shabbat. When my Mom joined us for Thanksgiving, my daughter, Lani, surprised her with this challah stuffing. My Mom loved it, and told stories about how her Mom NEVER let bread go to waste. Why would you throw away stale challah when it makes such a great stuffing?
From Liz Rueven at www.kosherlikeme.com
1 large onion diced
4 TBS. olive oil
2 TB margarine (pan)
3 garlic cloves, chopped
1 large red pepper diced
1/2-3/4 cup shredded or finely diced carrot
1.5 pounds sliced mushrooms. An assortment is best, but mostly portobellos
8 cups dried challah bread crumbs (really challah chunks). see note
1 cup parsley chopped
1 cup mixed fresh herbs, chopped. Use thyme, rosemary,sage, tarragon or a combo of all of them.
salt and pepper to taste
1 cup warmed veggie, chicken or mushroom broth. More, if needed. It should be moderately wet but not soaked.
Slice 2 challah and lay out on drying rack for 2 days. The slices will dry out and harden. When ready to prepare stuffing, break slices into pieces in a large mixing bowl. Pieces should be no larger than 2 inches.
Saute onion in oil until softened. Add fresh garlic, red peppers and carrot. Combine and cook for 10 mins. Add mushrooms and saute until heated through and soft.
Pour 1 cup broth over mixture.
Beat the eggs in a bowl, and combine with challah in large mixing bowl or large pan. Add fresh herbs last so they stay bright and flavorful. Mix well. Mixture should be well integrated and challah chunks should be moist. Add more broth if needed.
Generously grease a 9×11 glass pyrex pan with margarine.
Spoon mixture into pan. Bake for 45 minutes at 325, uncovered, or until golden.
Using a syringe or large spoon, put drippings from bottom of turkey or chicken pan over the entire surface of the stuffing and allow to cook for another 10 minutes or until it is glazed and browned.
This post was submitted by Liz.