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Challah Stuffing

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 1 hour 15 minutes | Makes 10 cups
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup (1 stick) margarine
  • 1 tablespoon fresh minced sage
  • Salt, pepper
  • 10 cups cubed day-old challah
  • 1 to 1 1/2 cups chicken broth

Step 1Cook onion and celery in margarine over medium heat until soft, about 10 minutes. Remove from heat and add sage and salt and pepper to taste.

Step 2Add onion mixture to bread cubes and gently mix. Sprinkle with enough broth or water to moisten bread. Stir and season with additional salt and pepper, if desired.

Step 3Spread stuffing in 13x9-inch baking pan and cover with foil. Bake at 325 degrees 30 minutes. Remove foil and bake another 15 minutes until stuffing is browned and slightly crisp on top.

Note: A solid basic stuffing idea enriched by the use of egg bread. From Sarah Knetzer, Redondo Beach.
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