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There is absolutely no Thanksgiving dinner complete without stuffing! Ah, the versatility of this fabulous dish. It really can be whatever you want it to be. We decided to keep our stuffing “close to home” – using a freshly baked challah and pears from the farmer’s market. Zikki insisted we use loads of fresh celery to give it the classic stuffing taste and Gingis, this combination was absolutely delicious. Warm, rich, slightly sweet, and very simple!
Baking Dish
Slice up half a large challah into small cubes. Toast in the oven on 325°F for 15 minutes. Remove from oven and set aside.
Preheat the oven to 350°F.
Dice onion, celery, and pear into small cubes.
In a pan, melt the herb butter (butter blended with thyme and rosemary). Once fully melted, add the diced onion, celery, garlic, and pears to the pan. Cook on low heat until translucent.
Season with salt to your liking.
In a separate bowl, crack two eggs – whisk. Add 1 teaspoon salt.
Add the challah cubes and sautéed veggies to the beaten eggs.
Add 2 cups turkey stock and all the herbs to the mixture.
Using your hands, toss the mixture and make sure the challah cubes are fully saturated. Add your chopped thyme, rosemary, and whole leaves of sage.
Add the mixture into a well buttered baking dish and press down ever so slightly to make sure the mixture is evenly distributed.
Bake for 45 minutes. Remove from oven and evenly pour an additional 1 cup of turkey stock onto the stuffing. Put back in the oven for 8 minutes.
Remove from heat and allow to slightly cool.
Serve and enjoy with your lovers.
YASSS!
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