Challah Apple Stuffing Or Dressing Recipes

Steps:

• 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, and chicken broth.
• Mix until the bread is saturated with liquid, and everything is evenly mixed.
• Press stuffing into a 9x13-inch baking dish and cover with foil.
• Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
• Cool 10 minutes, then serve.

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Steps:

• Heat oven to 350°F with rack in middle. Generously butter baking dish.
• Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
• Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
• Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
• In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
• When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Steps:

• cube or tear bread into large heatproof bowl.
• brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
• brown onion gently in the same skillet, then place in bowl.
• Place leeks in bowl.
• Place celery in bowl.
• Place carrots in bowl.
• mix all ingredients with a large wooden spoon or spatula.
• sprinkle sage over the top and mix again.
• stuff in neck and abdominal cavities of turkey and roast as required for size of bird.