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50 ounces challah torn into 1" pieces, including crust (about 2-3 challot)
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:
Posted by Ronna Knuss
Nutritional Info Per Serving: N/A
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
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.