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Challah-Vegetable Stuffing w/Corn and Toasted Walnuts (M/P, TNT)
Source: South Florida Sun-Sentinel November 1, 2001
Serves: 6

4 to 5 ounces (6 to 8 slices) stale challah
Water for soaking challah
3 tablespoons vegetable oil or olive oil
1 large onion, chopped
1/3 cup chopped celery
2 large garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon dried thyme
3/4 cup frozen corn kernels, thawed, or canned kernels
2 medium zucchini, coarsely grated
2 large carrots, coarsely grated
3 tablespoons minced parsley
1/3 to 1/2 cup toasted walnuts
Salt and fresh-ground black pepper, to taste
1 large egg
1/4 cup chicken or vegetable broth, as needed

Preheat oven to 350°F.

Remove any crust from challah if you like. Soak challah slices in a bowl of cold water 5 minutes or until softened. Squeeze challah pieces to remove excess water. Transfer challah to a bowl and mash it with a fork.

Heat oil in a medium skillet. Add onions and celery and sauté over medium-low heat about 7 minutes or until onions begin to turn brown. Add garlic, paprika and thyme. Sauté 10 seconds. Remove from heat.

Add sautéed vegetable mixture and corn to challah and mix well. Let mixture cool 5 minutes.

Add zucchini, carrots, parsley and walnuts to stuffing mixture. Season with salt and pepper. Add egg and mix well. Stuffing should be lightly moistened. If it seems dry, stir in enough broth, by tablespoons, to moisten it.

If you will use mixture to stuff a bird, refrigerate or cool it completely before spooning into the bird.

To bake the stuffing in a dish, grease a 9"-square baking dish. Spoon stuffing into dish. Bake uncovered about 40 minutes or until firm.

Poster's Notes: How to toast nuts: Place nuts in a single layer on a baking sheet. Toast them in a 350°F oven about 5 minutes, shaking pan periodically to turn the nuts, until nuts are golden and fragrant.

Posted by Susan Greene

Nutritional Info Per Serving: 212 calories, 12% calories from fat, 5g protein, 21g carbohydrates, 12g fiber, 3 fat, 45mg cholesterol, 224mg sodium