Caramelized Onion and Mushroom Stuffing
plain challah cut into ½ cubes
tablespoons butter (or margarine)
yellow onions, chopped
fresh cultivated white mushrooms, brushed clean and sliced
tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
chopped fresh parsley
chicken stock or canned low-sodium broth
freshly ground pepper
beaten until blended
over to 400.
challah cubes in single layer in a large baking pan. Bake, stirring
occasionally, until golden brown, about 10 minutes. Transfer to a large
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
with salt and pepper. Mix in the eggs.
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
and bake until top is golden brown, about 30 minutes longer.
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.
about 12 cups stuffing; enough for 16lb. turkey
Copyright, 2010, Challah Connection