This easy herbed challah stuffing recipe is a great dish for your Thanksgiving feast. It is filled with delicious challah bread, a savory spice-blend, butter, chicken stock, turkey drippings, and turkey sausage, celery, onions, apples. It is a sublime mixture of savory and sweet. Smart Recipes, American Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains American Herbed Challah Stuffing Herbed Challah Stuffing Recipe | PT1H10M Serves 12 Ingredients: 2 Cups Grannysmith Apples 1 Pound Challah 3 Tablespoons Fresh Thyme 1.5 Tablespoons Fresh Rosemary 2 Teaspoons Sage Leaves 0.5 Cup Flat-Leaf Parsley 2 Teaspoons Salt 1 Teaspoon Coarsely Ground Black Pepper 3 Cups Chicken Stock 0.5 Cup Turkey Drippings 1 Pound Bulk Turkey Breakfast Sausage 1 Cup Unsalted Butter 2 Cups Celery 2 Cups Onion 0.5 Cup Dried Cranberries Preheat oven to 350 degrees. Meanwhile, in a small saucepan melt 1/2 cup of butter in the chicken stock, until the butter is melted. In a large mixing bowl, combine the air-dried challah bread, thyme, rosemary, sage, parsley, salt, and pepper, stir to combine well. Pour the stock and butter mixture over the surface, and toss to coat. You don't want to break up the mixture too much. Line a plate with paper towels and set aside. Heat a large cast-iron skillet, over medium heat, and brown the sausage, and set aside on the prepared paper plates. Meanwhile, in a clean cast-iron skillet, over medium heat add 1/4 of butter and melt, saute the diced celery, dried cranberries, and the onions in the melted butter until the onions just start to turn translucent about 8 minutes. Transfer the mixture to a large bowl. Melt 2 tablespoons of butter, and stir in the apples and cook until just starting to soften and transfer to the bowl with the onions and celery. Combine the bread cubes, the vegetable and fruit mixture and the sausuage and stir to combine. Generously grease two casserole dishes with cooking spray. Cut out sheets of parchment paper that will cover the pans, and generously grease with cooking spray. Fill the casserole dishes, pressing very gently to pack the stuffing in place. Place the buttered side of the parchment directly on the surface of the stuffing, then cover tightly with aluminum foil. Bake for 45-55 minutes. Remove the foil and parchment and drizzle the surface of the stuffing with the turkey drippings, and bake for another 20 minutes.

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