It’s almost Thanksgiving, which means the Challah-days have started! If you were wondering how to make stuffing using challah, this video from Wise Sons explains it faster than your mother-in-law (but don’t tell her we said that).
½ loaf Wise Sons Challah, cut into ½" cubes (about 3 qts)
½ cup red onion, small dice
1/2 cup celery, small dice
1/3 cup unsalted butter, softened
2 ea large eggs
1 tbsp fresh sage, thin sliced (about 8 leaves)
1 tsp garlic powder
½ tsp diamond kosher salt
½ tsp ground black pepper
1 cup chicken or vegetable stock (use the latter to make it kosher)
Preheat an oven to 350 degrees. Combine the red onion, the celery and the butter in a large
saute pan. Cook over medium-high heat until the onions become slightly translucent, about 5 to
7 minutes. While this is cooking, combine the bread, the sage, the garlic powder, the salt and
the pepper in a large mixing bowl.
In separate small bowl, crack and whisk the eggs then pour over the bread mixture.
When the onion and celery mixture is cooked, pour the stock into the pan to deglaze. Scrape
the brown bits with a spatula and cook 3 minutes more. Turn off the heat then pour everything in
the pan over the contents of the large bowl.
Mix the bread mixture well with a rubber spatula to distribute the contents until the mixture is
combined and evenly coated. Transfer the stuffing to an 8”x8” well buttered baking dish and
bake for 40 minutes, or until a knife inserted in the center of the stuffing comes out clean.