Corn And Challah Stuffing With Fried Sage Food

FAVORITE STUFFING

Favorite Stuffing image

Provided by Amanda Freitag

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Cooking spray, for the baking dish
4 cups cubed challah bread
4 cups cubed cornbread
1 stick unsalted butter
2 onions, diced
6 cloves garlic, sliced
4 stalks celery, diced
1/3 cup fresh sage leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 large egg

Steps:

Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.
Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Cornbread and Pumpkin Challah Stuffing with Dried Fruit image

An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

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.

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