Easy Challah Bread Stuffing (Dressing)
A Thanksgiving essential. This golden-brown, easy challah bread stuffing recipe is full of apples, celery, onion, and savory herbs.
Servings: 1 9" x 13" casserole
Ingredients
- 1 one-pound loaf day-old bread, such as challah
- 4 stalks celery, diced small (about 1 1/2 cups)
- 2 medium apples, medium dice (about 1 1/2 cups)
- 1 large onion, small dice (about 1 cup)
- 1/2 cup chopped flat-leaf parsley
- 3 generous sprigs fresh thyme
- 3 tablespoons chopped fresh sage
- 1 stick (8 ounces) unsalted butter
- 2 eggs, beaten
- 2 cups unsalted chicken stock or broth
- 1 tablespoon kosher salt
- fresh black pepper
- 1/2 lemon, juiced
Instructions
To Dry the Bread
- Cut your loaf of bread into roughly 1" cubes and spread them onto a sheet pan. Leave to dry overnight on the countertop, or bake for about 1 hour at 225°F, until dry.
For the Dressing
- Preheat the oven to 350°F and grease a 13" x 9" x 2" casserole.
- Melt the butter in a sauté pan over medium heat. Add the onion, celery, sage, thyme, and a pinch of salt and some fresh black pepper. Cook, stirring occasionally, until soft, about 10 minutes. Fish out the thyme stems and discard.
- In a large mixing bowl, combine the dried bread, apple, parsley, and celery onion mixture.
- In a separate bowl, whisk together the eggs, chicken broth, salt, and lemon juice. Add to the bread mixture. Toss to coat.
- Pour the mixture into the casserole pan and bake, covered, for 20 minutes. Remove the foil and continue to bake for an additional 35 to 40 minutes, until brown on top and most of the moisture has evaporated. Serve hot. If the top seems too dry, drizzle with a little turkey gravy or more chicken broth.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
