Thanksgiving Challah-Day Stuffing

source	Bonnie Taub Dix
categories	holiday, side dish
yield	25-30 servings
prep time	40 mins
total time	1 hr 40 mins

INGREDIENTS

2 Challah breads torn apart into Small pieces

3 Tbsp olive oil

5 cloves of garlic minced

1 Med sweet onion chopped

2 quarts mushrooms sliced

4 apples cored, peeled and coarsely chopped

¾ cup chestnuts roasted and chopped

½ cup dried cranberries

½ cut dried apricots chopped

½ cup dried figs chopped

½ cup total chopped almonds, walnuts and pecans

¼ cup total fresh chopped parsley, thyme and Rosemary

4 eggs

16 oz container of egg substitute

3 cup chicken broth low sodium type

Salt and pepper to taste

Cooking spray

INSTRUCTIONS

1. Heat oven to 350 °F.

2. Tear challahs into small pieces and put in a very large bowl. Set aside.

3. In a large skillet, sautee onion in olive oil until transparent, add garlic and cook for 5 minutes more.

4. Add mushrooms and continue to cook together until mushrooms are tender.

5. Add chopped apples, chestnuts, dried fruit, nuts, herbs, salt and pepper and continue to cook together for about 10 minutes. Remove from stove.

6. Add above mixture to challah bread pieces and stir. Add egg, egg substitute, and broth. Combine together.

7. Spray a large roasting pan with cooking spray.

8. Place mixture evenly into pan.

9. Bake covered with foil wrap for 20 minutes.

10. Remove foil and bake until top is golden brown (around 30-45 minutes.)

NOTES

You can be creative and add your favorite chopped dried fruit and nuts. And if fresh herbs are not available you can use a few sprinkles of dried seasonings instead.

NUTRITION