holiday challah dressing
Ingredients
One whole challah (24 oz), cut into 1-inch cubes and dried out.
3/4 cup (1.5 sticks) unsalted butter (using a bit more since we lose the mushroom moisture).
2 cups diced yellow onion.
2 cups diced celery (include the leaves for extra flavor!).
1 tbsp minced fresh sage.
1 tbsp minced fresh rosemary.
1 tbsp minced fresh thyme.
1/2 cup chopped fresh parsley.
2.5 to 3.5 cups chicken or vegetable broth (challah is very absorbent).
2 large eggs, beaten.
1.5 tsp kosher salt and 1/2 tsp black pepper.
Instructions
Dry the Bread: Toast your cubes at 300°F for about 20 minutes until they feel like croutons. This ensures they soak up the broth without getting soggy.
Sauté: Melt the butter in a large skillet. Add the onion and celery with a pinch of salt. Sauté over medium heat for about 10 minutes until translucent and soft.
Herbs: Stir in the sage, rosemary, and thyme. Cook for 2 minutes until your kitchen smells like the holidays.
Mix: Place cubes in a large bowl. Pour the butter/vegetable mixture over them. Toss in the parsley, salt, and pepper.
Hydrate: Whisk the eggs into 2.5 cups of the broth. Pour over the bread and toss gently. Let it sit for 5 minutes. If the bread has soaked up all the liquid and still feels hard in the center, add more broth 1/2 cup at a time.
Bake: Transfer to a greased 9x13 dish. Cover with foil. Bake at 350°F for 20 minutes. Remove foil and bake for another 20-30 minutes until the top is golden and has that signature challah crunch.
