This is basically the same stuffing I made last year, but this time there were no issues. The reason I didn’t post it for Thanksgiving ’08 was due to the fact that the stuffing kept drying out and I continued to add things to it, so while really delicious in the end, I had no idea what was actually in it or at least not well enough to tell other people about it.
I’m marking this down as vegetarian even though I used chicken stock. I used about half veggie stock and my intention had been to solely use veggie stock, but I didn’t defrost quite enough. Make your challah for this at least a few days ahead of time to cube it and dry it out. I skip the glaze and poppy seeds when making it for stuffing. I modified the original recipe heavily (it calls for pecans, raisins, and mushrooms, among other things and uses corn oil instead of butter), so this one is quite different from what’s in the book. I think it’s amazing. You can replace the butter with olive oil or another tasty oil if you’d like, but I think the butter gives it great taste.
Challah-Apple Stuffing modified from 2nd Ave. Deli:
13 c. challah, cubed (pretty much one loaf)
3 tart apples (Jonagold, McIntosh, or Granny Smith work well), cored and chopped
3 c. onion, chopped
2 c. celery, chopped
1-2 Tb. seasonings (I used a bit of sage, rosemary, oregano, and ground pepper)
About 6 Tb. unsalted butter
1½ - 2 c. veggie stock
In a very large skillet (I use my wok), heat 2 tablespoons of butter, add onion and celery and sauté until onion is brown. Remove with a slotted spoon to a large bowl. Add another 2 tablespoons of butter, and sauté apples until lightly browned.
Add onion and celery back to the skillet, mix together and add in challah. Stir around until well mixed. Sprinkle in stock, making sure all of the bread is moistened. Add seasonings and toss stuffing. Add in a bit more butter, stir until melted. Toss mix until everything is warm and delicious. Transfer to a bowl and serve.
Seriously, this is so very tasty. I love the heck out of it. The apples and the challah are perfect friends. I know this is technically dressing and not stuffing, but whatever it is, it’s good.