Challah Apple Stuffing Or Dressing Recipes

Steps:

• Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
• Preheat oven to 350°F.
• In a large saute pan, melt butter over medium-low heat, then add onions and celery.
• Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
• Add apples and herbs and cook until apples are soft, about 5 minutes more.
• In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
• Mix until the bread is saturated with liquid, and everything is evenly mixed.
• Press stuffing into a 9x13-inch baking dish and cover with foil.
• Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
• Cool 10 minutes, then serve.

Steps:

• Preheat oven to 350°F.
• Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
• Melt butter in large skillet and add mushrooms, onions, & celery.
• Saute for 3-5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
• Add nuts and mix well again.
• Beat the eggs.
• Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
• Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
• Transfer stuffing to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes.
• Uncover and bake until top is golden brown, about 15 minutes.
• Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.