Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts

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Challah and Whole Wheat Bread Stuffing with Cherries and Chestnuts

Stuffing without all the fat. This is a great way to use leftover challah.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings

Ingredients

  • 3 cups torn challah bread
  • 3 cups cubed whole wheat bread, crusts removed
  • 3 tbsp olive oil
  • 2 large onions, diced
  • 3 celery stalks, diced
  • 1 bunch fresh sage, chopped (if you can’t find fresh sage, use 2 teaspoons of rubbed sage)
  • 2 cups coarsely chopped canned roasted chestnuts
  • 1 cup dried cherries
  • 4-5 cups hot chicken broth
  • 1 egg beaten
  • kosher salt and fresh ground black pepper to taste

Preparation

Preparation

1 Spread the challah and whole wheat bread in a single layer between several baking sheets. Leave to dry out overnight.

2 The next day, preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat. Add the onions and celery and saute for about 10 minutes until soft and fragrant.

3 Add the dried bread to a large bowl. Add in the onions and celery, sage, chestnuts and cherries and mix well. Add in the broth and egg until the stuffing is moist.

4  Add the stuffing to a large casserole dish. Bake the stuffing, covered for 30 minutes. Uncover and continue to bake for 20 minutes until the top is crusty.

Special instructions

Stuffing without all the fat. This is a great way to use leftover challah.

Source:

Recipe courtesy of Robyn Webb Photograph by Olga Berman of Mango&Tomato