2. PART I: Prepare your challah
3. First, get 2 1lb loaves of challah. It’s fine if they’re a little crushed.
4. Cut it into 1-inch cubes.
5. Lay the cubes out on 2 large baking sheets, and let them sit out for at least a day to get a little stale.
(See recipe at bottom for a shortcut, if you don’t have that much time).
6. PART II: Make your stuffing
8. In a large saucepan, melt butter over medium-low heat, then add onions, celery, and three teaspoons of salt, stir, and let it cook for about 8 minutes.
9. Meanwhile, start peeling your apples.
You can’t do this too far ahead of time, because apples oxidize (AKA turn brown and get gross) if you leave them sitting around, raw and unpeeled, for too long.
10. Dice them the same size as your onions and celery.
11. At this point, your onions and celery should be soft.
12. Add your apples and chopped herbs, and stir.
13. Cook for about 5 more minutes, until apples are soft.
14. Now, pour all of that on top of your challah cubes, which are in a supersized mixing bowl.
15. Add 3 cups of “SHORTCUT TURKEY STOCK.”
16. Mix the whole thing up with a rubber spatula, until vegetables are evenly distributed and your challah cubes have absorbed the liquid.
17. Transfer everything to a large 9 x 13 baking dish, or a small dutch oven.
No need to grease your dish. There’s plenty of butter in there.
18. Press the mixture down.
19. The top should be almost flat.
20. Cover dish with foil, and bake for 40 minutes in a 350 degree oven.
21. After 40 minutes, remove the foil and raise your oven to 450 degrees.
At this point, your stuffing will be hot, but not browned on top.
22. Bake for another 10 minutes, or until the top has started to brown. Let it cool for 10 minutes, then serve.
23. CHALLAH-APPLE STUFFING
2 1-lb loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
9×13-inch baking dish
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).
Preheat oven to 350°F.
In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.
In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9×13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.
25. See our complete Thanksgivukkah menu here.
Photos by Macy J. Foronda
Styling by John Gara
26. Planning on cooking this recipe, or another one from our Thanksgivukkah menu?
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