- 1 lb. plain challah cut into ½ cubes
- 6 tablespoons butter (or margarine)
- 2 large yellow onions, chopped
- 1 lb fresh cultivated white mushrooms, brushed clean and sliced
- 3 celery stalks, chopped
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
- ½ cup chopped fresh parsley
- ¾ cup chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- 2 eggs, beaten until blended
Preheat over to 400.
Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl.
In a large, heavy frying pan over medium high heat, melt the butter. When hot, add the onion and cook, stirring occasionally until golden brown, about 20 minutes. Reduce heat to medium. Add mushrooms and celery and cook, stirring frequently until tender, about 8 minutes. Add to the challah cubes, along with the tarragon and parsley. Add stock or broth to the same pan and bring to a boil, scraping up any browned bits. Add to the bread and season to taste with salt and pepper. Mix in the eggs.
To bake the stuffing in a turkey, fill the cavities with the stuffing and truss. Increase the roasting time of the turkey by 30 minutes.
Butter (can use margarine) a baking dish large enough to hold the remaining stuffing. Cover with foil and bake alongside the turkey for 30 minutes. Uncover and bake until top is golden brown, about 30 minutes longer.
To bake all the stuffing in a baking dish, preheat oven to 325.
Butter a 13-by-9-by-2-inch baking dish and spoon stuffing into it. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about 30 minutes longer.
Makes about 12 cups stuffing; enough for 16lb. turkey