Now I get a lot of questions about stuffing from relatives. Most of the time its because their stuffing comes out too wet. My response is I don’t use stale or baked challah pieces and I don’t use the usual 3 cups of liquid – I only use one. The other question I get is should they tear or cut the challah into pieces. I say it doesn’t matter, neither does the size of the pieces. If you like a more rustic looking stuffing (like mine), use larger pieces of challah, onion and celery. If you want your stuffing to look more like StoveTop or Pepperidge Farm, then you’ll have to do a little more work and slice everything into smaller pieces. Its up to you Just be careful about the amount of liquid – too much will ruin your stuffing.
1 large onion, diced
3 stalks celery, diced
1 cup parve chicken broth
2 teaspoons garlic powder
1/2 teaspoon dried thyme
3 tablespoons dried parsley
2 Liter or 2 Quart baking dish
- Shred or cube the challah into 1 inch pieces. Whatever is fastest. I use fresh challah, not stale. I dont bake the pieces to make them stale either. I use a lot less liquid in the recipe because of it.
- Put the challah pieces into a large mixing bowl.
- Dice the onion into 1/2 inch pieces or whatever size pieces you want to eat. They will shrink in size when cooked.
- Put the diced onion in a saute pan with a glug of extra virgin olive oil or nonstick spray.
- Dice the celery stalks into the same size pieces as the onion. This will ensure that all the veggies cook at the same rate. Throw them into the pan with the onion.
- Saute the onion and celery until cooked.
- Put the onion and celery mixture into the bowl with the challah.
- Add 2 teaspoons garlic powder, 1/2 teaspoon dried thyme and 3 tablespoons dried parsley to the mixture. Mix together.
- Pour contents of bowl into 2 L or Qt dish thats been coated with cooking spray or greased with olive oil. Press down to fit.
- Shake or grind some black pepper over the top.
- Pour 1 cup parve chicken broth evenly over mixture. Don’t over wet the bread. It should be moistened but not sloppy. No liquid should be pooling in the bottom of the dish. Press down lightly on mixture.
- Bake at 350 degrees until browned on top, usually 30 minutes. It should not be wet. If it is, leave it in a bit longer.