It was recently brought to my attention from my co-worker Dana that not everyone knows what Challah is. Like, really?! I realize I’m Jewish and it’s a Jewish kinda thing, but I just figured everyone knew what it was. You know that heavenly French Toast at your favorite brunch spot? Probably Challah. See, you knew what it was all along and love it just like I do. And Dana, prounounce it like “Holla” not “CH-ah-lah”. You’re so cute for messing that one up 🙂
Just to set the record straight, Challah is a Jewish braided egg bread and is sooooo delicious. You can pick one up at most bakeries or supermarkets. Trader Joe’s variety is SO GOOD too.
Normally, I’d tell you to eat Challah with just some butter, or make French Toast with it… but today I’m going to teach you how to use Challah in STUFFING. Can I get an Oy Vey!? This is the dish Donny taught me how to make during Friendsgiving, and that I made to bring to my own family’s Thanksgiving this past week.
Donny’s Challah Bread Stuffing
1 large Challah Bread (cut into 1 inch cubes and made stale by leaving it out for a few days)*
2 tbsp Fresh Rosemary, chopped fine
2 tbsp Fresh Sage, chopped fine
1 lb Loose Sage Sausage (or regular sausage)
1 small Onion, chopped
2 large stalks of Celery, chopped
3 cloves Garlic, chopped or crushed
1/2 cup Dried Currants & Dried Cranberries (or raisins)
Softened Butter, for the pan
2 Large Eggs
1/2 cup of Milk (I used 2%)
1 quart of Chicken Stock
*Make sure you buy the Challah at least 2 days before you want to make the stuffing! It needs to sit out and become stale.
A Note from Donny: You’re basically making a savory bread pudding souffle here. Temperature is important here because of the use of eggs. Make sure that anything you add to eggs are cool enough that they won’t cook the eggs (until the final oven stage).
1. Put the stale cubed bread on a baking sheet. Toss with the fresh herbs. You want to dry them out in the oven so you’ll only cook them at 200 degrees. The recipe calls for the bread to be toasted for only 15 minutes, but since mine was so fresh it took more like 30. They shouldn’t be toasted or browned too much, just dried out. Remove from the oven and let the herby bread cubes cool to room temperature.