Challah Apple Stuffing Or Dressing

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 2 loaves challah (about 1 pound each)
• 1 cup unsalted butter (2 sticks)
• 2 cups celery, diced
• 2 cups onions, peeled and diced
• 2 cups granny smith apples, peeled and diced
• 8 sprigs thyme, leaves picked and minced
• 3 sprigs rosemary, leaves picked and minced
• 6 sprigs marjoram, leaves picked and minced
• 3 cups low sodium chicken broth
• kosher salt
• fresh ground pepper, to taste

Recipe

• 1 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).).
• 2 preheat oven to 350°f.
• 3 in a large saute pan, melt butter over medium-low heat, then add onions and celery.
• 4 add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
• 5 add apples and herbs and cook until apples are soft, about 5 minutes more.
• 6 in a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
• 7 mix until the bread is saturated with liquid, and everything is evenly mixed.
• 8 press stuffing into a 9x13-inch baking dish and cover with foil.
• 9 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.
• 10 cool 10 minutes, then serve.