Whole Wheat Challah Stuffing with Dried Cranberries and Sage
Recipe
Whole Wheat Challah Stuffing with Dried Cranberries and Sage
Times
- Prep Time : 10 minutes min
- Cook Time : 50 minutes min
- Ready Time : 60 min
Servings
10 sides
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 stalks celery, chopped
- 2 (3.5-ounce) bags Gefen roasted chestnuts, halved
- 2 cups dried cranberries
- 4 tablespoons chopped fresh sage or 3 teaspoons dried
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
- 8 cups (1-inch) cubed water challah
- 2 cups chicken stock
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
Directions
- Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
- Heat olive oil in a large dutch oven over medium high heat. Sauté onion and celery for 8 to 10 minutes. Add chestnuts, cranberries, sage and parsley and cook 2 minutes more. Stir in challah, chicken stock, salt and pepper and remove from heat.
- Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.
comments
2 Responses to Whole Wheat Challah Stuffing with Dried Cranberries and Sage
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Looks like a really nice simple recipe, thank you. Just wanted to mention with the chicken stock, the designation should be meat, not pareve. Happy Thanksgiving!
Great catch! Love that you are paying such close attention
We’ll fix it. Keep on reading and checking up on us. Happy Turkey Day.