Challah Stuffing Recipe from Provenance Chef Partner Douglas Katz
Provenance at CMA Chef Partner Douglas Katz shares his grandmother's challah stuffing recipe that you can impress your family and friends with on holidays. Enjoy!
What you'll need:
8 oz. unsalted butter
¾ loaf challah, crust removed, and torn into pieces
1 cup milk
1 cup onion, medium dice
3 cloves garlic, minced
2 oz. parsley, finely chopped
1 tsp. thyme, finely chopped
1 tsp. sage, finely chopped
1 tsp. rosemary , finely chopped
3 eggs, beaten
Salt and black pepper to taste
- Soak bread in milk, wring out then sauté in 6 ounces of butter until each piece is golden brown. Season with salt and pepper to taste.
- Sauté onions in 2 ounces of butter until translucent. Add garlic and sauté for 1 minute.
- Combine bread, onion mixture, eggs and herbs. Pack into a greased 9x9 baking pan.
- Bake for 20-25 minutes at 350 degrees. The stuffing should be set at this point, but if you desire more color bake for an additional 5 minutes
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