- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 6 slices Dried Cranberry Challah - cut into 1" cubes
- 1 tablespoon Thyme chopped
- 1 tablespoon Italian Parsley chopped
- 1 tablespoon Sage chopped
- 2 tablespoons Vegetable Oil
- 1 Red Onion chopped
- 1 Organic Bell Pepper chopped
- 4 ounces Shiitake Mushrooms chopped
- 2 Organic Carrots chopped
- 2 stalks Organic Celery chopped
- To Your Taste My Grinders Rainbow Pepper
- To Your Taste My Grinders Sea Salt
- 1 Egg slightly beaten
- 1/2 cup Chicken Stock
Directions
Preheat oven to 350°F.
Toast challah with herbs and salt and pepper. Set aside. Heat oil in large sauté pan and sauté onions, bell pepper, carrots, celery until translucent. Add mushrooms and continue to sauté until dry. Add salt and pepper to taste. Mix challah with vegetables, add egg and mix well. Add chicken stock a little at a time until stuffing is moist. Spoon into baking dish and cook 30 minutes.
This dressing is great served with any kind of poultry.
