Name: Challah & Pear Stuffing
Cook time: 3600 s
Total time: 3600 s
Yield: 4-6
Ingredients: 3 small pears; 1/2 Half of a Challah; 1 Onion; 3 stalks celery; Herb Butter; 2 cups turkey stock; 1 cup turkey stock; 7 Leaves Sage (whole leaves); 2 Sprigs Rosemary (de stemmed & chopped); 4 Sprigs Thyme (de stemmed & chopped); 2 Eggs; 1 teaspoon salt; Salt to Taste; Butter for Greasing

BENGINGI

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Challah & Pear Stuffing

cook:

1 h 0 min

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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!

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Ingredients

3 small pears

½ Half of a Challah

1 Onion

3 stalks celery

Herb Butter

2 cups turkey stock

1 cup turkey stock

7 Leaves Sage (whole leaves)

2 Sprigs Rosemary (de stemmed & chopped)

4 Sprigs Thyme (de stemmed & chopped)

2 Eggs

1 teaspoon salt

Salt to Taste

Butter for Greasing

Directions

Step 1

Slice up half a large challah into small cubes. Toast in the oven on 325F for 15 minutes. Remove from oven and set aside.

½ Half of a Challah

Step 2

Preheat the oven to 350F.

Step 3

Dice onion, celery, and pear into small cubes.

1 Onion

3 stalks celery

3 small pears

Step 4

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.