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Jessica’s Challah Bread Dressing




Source of Recipe


Bettycrocker.com


Recipe Introduction


Jessica has made this twice for Thanksgiving and it is wonderful. It seems as if it might be too sweet, but it is perfect. Leftovers freeze very well.


Recipe Link: http://www.bettycrocker.com/recipes/italian-bread-dressing/7491ab12-a7d2-48b0-9c25-f9673c68eb79?p=1

List of Ingredients




1 loaf (1 1/2 lb.) Challah bread, cut into 3/4-inch cubes
1/2 cup butter
2 bunches fresh sage leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup julienne dried apricots
1/2 cup dried tart cherries
1/2 cup golden raisins
1 cup finely chopped yellow onion
1 cup finely chopped celery or fennel bulb
1 cup finely chopped carrots
3 cups reduced sodium chicken broth
2 eggs, if desired (for firmer stuffing)


Recipe



Heat the oven to 350 degrees F. Place the bread cubes in a large bowl and set aside. In a 12-inch skillet over medium heat, melt 1/4 c. of the butter until lightly browned. Remove from the heat and stir in the sage, salt and pepper. Pour this over the bread cubes and toss. Spread the cubes on two baking sheets and bake for about 15 minutes. The bread cubes should be lightly browned. Place cubes back in large bowl.

Put the dried fruits in a smaller bowl and add boiling water to cover. Let stand 10 or more minutes to plump and soften the fruit. Drain and add to the bread cubes.

Turn the oven up to 375 degrees F. Melt the remaining butter in the skillet over medium heat. Add the onion, celery and carrots and saute 7-10 minutes, until tender, stirring often. Add to the bread cubes and mix. Stir in the broth (you may not need it all). Mix in the beaten eggs just until incorporated.

Spray a 13x9-inch baking dish with cooking spray and place the dressing into it. Bake, uncovered, for 40-45 minutes or until it is golden brown.

Serves 12