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Challah Stuffing II (M, TNT)
Source: Unknown
Yield: One 9"x13" pan

50 ounces challah torn into 1" pieces, including crust (about 2-3 challot)
4 beaten eggs, or equivalent egg substitute
30 ounces of canned chicken broth, undiluted or equivalent reconstituted powder made fairly strong
6 large celery stalks, chopped into small pieces
2 large onions, chopped
Poultry seasoning, to taste
Garlic salt/garlic powder to taste

Add challah to beaten eggs and mix until moisture is well distributed. Add chicken broth, and mix until all bread is pretty moist. You might need to add another egg/egg substitute equivalent.

Add chopped celery and chopped onions. Season with poultry seasoning and garlic powder/garlic salt to taste.

Spread into a sprayed 9"x13"" pan and bake at 350°F until golden brown.

Poster's Notes:
I think this could easily be adapted to a "sage" stuffing by adjusting the seasonings. I don't sauté the vegetables nor do I add additional margarine. It comes out quite tasty; moist on the inside, and brown and crusty on the outside. Although it calls for eggs, I frequently just use the egg substitutes without compromising the recipe.

Posted by Ronna Knuss

Nutritional Info Per Serving: N/A