Make your Thanksgiving cooking easier by prepping this stuffing up to 2 days ahead. Just prepare according to the directions below, and instead of baking, cool, cover and put in the refrigerator. On Thanksgiving, cover and bake according to recipe directions.
- Cook Time
- Prep Time
- 6 cups challah cubes, cut into 1-inch pieces
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
- 3 celery stalks, sliced
- 1 onion, diced
- 1 apple, cored and diced, but not peeled
- 10 dates, pitted and chopped
- 3 sage leaves, chopped or 1 teaspoon dried sage
- 2 cups chicken broth
- 2 whole eggs, lightly beaten
1. Preheat oven to 350°F. Line 2 baking pans with parchment paper.
2. Toss challah cubes with extra virgin olive oil (evoo), and toast in 350°F oven for 2 to 3 minutes, or until golden brown. If baking the same day, leave oven on.
3. Heat 2 teaspoons of evoo in a large ovenproof sauté pan or Dutch oven over medium heat. Sauté celery, onions, and apples in batches, seasoning each batch with salt and pepper. Cook each batch for 5 to 7 minutes, until vegetables have softened.
4. Return all the sautéed vegetables back to the pan. Toss in toasted challah, dates, sage, chicken broth, and eggs. Mix to thoroughly combine.
5. Cover and bake in 350°F oven for 1 hour. Uncover, and continue to bake 5 to 10 minutes more, until the top is browned and crispy. Cool slightly before serving.