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Challah Kugel/Stuffing (P, TNT)
Source: Unknown
Serves: 6

6 to 8 slices of challah (about 1/2" thick, this is best with regular challah and not the packaged sliced challah)
2 to 3 tablespoons onion soup (if you feel like patchkeing then use a large sautéed onion)
1 large grated carrot
2 to 3 tablespoons brown sugar
2 eggs
1 teaspoon granulated garlic powder
1 teaspoon sweet paprika
Boiling water

Pour enough boiling water over the challah to make a mush when you mix it with a fork. Start with half a cup and add as necessary. Add the rest of the ingredients and mix it well. Bake it in a very lightly greased pan for about 30 minutes until the top is brown.

Variation: Tuck the mix underneath the skin of cut up pieces of chicken. It's a bit more effort but it looks beautiful when served. You may have to reassure your guests that the pieces of chicken are not really as big as they seem! The pulke looks enormous. Then, whatever is left over can be baked separately in a pan.

Poster's Notes:
I make the following challah kugel and it's the simplest of the simple. I haven't made it in a while since we haven't had enough leftover challah. It can be used as a stuffing, but I find the taste to be just fine as a kugel.

Posted by Miriam Grossman

Nutritional Info Per Serving: N/A