Challah is a heavy egg bread that is delicious on its own or in this stuffing. You could also use regular bread if you can't find challah. The night before Thanksgiving, I cube the bread and leave it in a baking pan on top of the stove to get it nice and dry. I make it more on the savory side, so I don't include any of the optional ingredients. Enjoy!
½ cup sautéed minced onions
1 cup sautéed minced celery
⅓ cup canola oil
2 cloves garlic, minced, and sautéed
pepper, some salt to taste
2 tablespoons minced parsley
1½ teaspoon poultry or stuffing seasoning
1 teaspoon sage (otherwise poultry seasoning is fine)
¼ teaspoon celery seed powder
10 cups cubed leftover challah
½ cup water
2 cups or so, chicken stock
2 cups shredded carrots, sautéed
½ cup raisins
½ cup dried or coarsely chopped fresh cranberries
½ cup toasted walnuts
1 cup minced tart apples
2 teaspoons gravy browning
No nutrition information available
Sauté vegetables in a large pot. Add in everything else, and stir, mix and make into a stuffing sort of mush - not too wet, not dry - but a bit wetter than it is going to be (the stuffing, that is) after it is baked up.
Stuff turkey or bake in a casserole.