I get so excited that you can literally turn leftover bread into a delicious, warm side dish. Stuffing isn’t only for Thanksgiving. I love making it throughout fall and winter – there is just something about it that’s soul foodie. In this recipe, there is a little bit of crunch from the apple and celery, and the extra flavors from the fresh herbs. Toss it all together and bake for about 40 minutes, while the aroma fills your home.
- 2 medium challahs, cut into cubes, about 1 inch
- 3 tbsp olive oil
- 2 large onions, diced
- 1 stalks celery, diced
- 1 apple, cored and diced
- 1 tsp salt
- 1⁄2 tsp ground black pepper
- 4 cloves garlic, minced
- 1⁄2 cup fresh parsley, chopped
- 1 tbsp fresh thyme leaves (stems removed)
- 1 tbsp fresh sage leaves, finely chopped
- 2 1⁄2 cups chicken stock
Preheat oven to 400 degrees. Place cut up bread on two baking sheet pans and bake for 5-7 minutes until lightly toasted. In the meantime, heat oil in a large pot and sauté the onion, celery, and apple along with the salt and pepper, until soft, about 10 minutes. Add the garlic and herbs, and cook an additional 2 minutes. Add the toasted bread and mix to incorporate with the vegetables and herbs. Add the chicken stock and continue to mix gently until incorporated.
Reduce oven temperature to 350 degrees. Bake for 30 minutes, covered, then remove the cover and continue to bake until slightly brown on top, about 10 minutes.