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Whole Wheat Challah Stuffing with Dried Cranberries and Sage

 

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Whole Wheat Challah Stuffing with Dried Cranberries and Sage
 

 

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Recipe

Whole Wheat Challah Stuffing with Dried Cranberries and Sage

You can use any leftover bread for this recipe, but I like the health bonus of using whole wheat challah and it adds a nice nutty flavor that compliments the chestnuts in this dish. Don't save this recipe for Thanksgiving, it is really fabulous any time.

Times

  • Prep Time : 10 minutes min
  • Cook Time : 50 minutes min
  • Ready Time : 1 hour

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 whole wheat challah
  • 2 cups chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper

Directions

  1. Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
  2. 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.
  3. Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.

From the Joy of Kosher Cookbook, order your copy 199 more recipes.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

4 Responses to Whole Wheat Challah Stuffing with Dried Cranberries and Sage

  1. 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!

  2. 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.

  3. avatar says: Sarina

    Can you use the chicken stock by manishewitz. Can’t wait to meet you on Monday in Bergenfield.

    • Me too! and Yes of course. I like the Manischewitz All Natural Chicken Broth.

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