Melissa's Corporate Chefs
Challah Dressing
Challah Dressing
Rated 5.0 stars by 1 users
Category
Sauces & Seasonings
Cuisine
Jewish
Servings
6 - 8 servings
Prep Time
25 minutes
Cook Time
30 minutes
Ingredients
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6 slices dried cranberry challah, cut into 1" cubes
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1 tablespoon thyme, chopped
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1 tablespoon Italian parsley, chopped
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1 tablespoon sage, chopped
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2 tablespoons vegetable oil
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1 red onion, chopped
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1 organic bell pepper, chopped
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4 ounces Shiitake mushrooms, chopped
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2 organic carrots, chopped
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2 stalks organic celery, chopped
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Melissa's Spice Grinders, Rainbow Pepper, to your taste
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Melissa's Spice Grinders, Sea Salt, to your taste
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1 egg, slightly beaten
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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.
Related Recipes
Filed in:
Bell Pepepr,
Bell Pepper,
Carrots,
Celery,
Challah Dressing,
Dried Cranberry,
Italian Parsley,
Melissa's Spice Grinders,
Organic Bell Peppers,
Organic Carrots,
Organic Celery,
Red Onion,
Sauce,
Sauces & Seasonings,
Shiitake Mushrooms,
Side Dish,
Spice Grinders,
Thyme
