Challah Cornbread Stuffing Food

CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING

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.

CHALLAH

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
• Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

CHALLAH APPLE STUFFING OR DRESSING

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.