Cranberry Chestnut and Challah Stuffing
"Challah bread is available at most every bakery, specialty market, and supermarket, and when you taste it you will wonder 'Where have you been all my life?'"
2 tablespoons olive oil
1 large onion, coarsely chopped
4 celery stalks, coarsely chopped
1 cup roasted and peeled chestnuts, quartered
1 cup dried cranberries
1⁄4 cup finely chopped fresh sage or 1 tablespoon dried
2 tablespoons finely chopped fresh parsley or 2 teaspoons dried
8 cups 1⁄2-inch cubes white or whole-wheat challah
2 cups chicken broth, such as Manischewitz All Natural Chicken Broth
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400°F.
2. Heat the olive oil in a large Dutch oven or ovenproof saute pan over medium-high heat. Saute the onions and celery until softened and the onion is translucent, 8 to 10 minutes. Add the chestnuts, cranberries, sage, and parsley and cook 2 minutes more. Stir in the challah, chicken broth, salt, and pepper. Remove from the heat. Cover and bake for 30 minutes. Uncover and bake until lightly browned, 10 minutes more.
Quick Tips: You can find bags of roasted and peeled chestnuts in the snack aisle at the supermarket. This recipe doesn't require day-old or stale bread, although it's a great use for any leftovers on hand. Challah, hot dog, and hamburger buns, even sandwich bread-use it all out, mix 'n' match it, or cube it.
Prep: 10 minutes
Cook: 50 minutes
Yield: 8 to 10 servings
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