1 h 0 min

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.

Step 2

Preheat the oven to 350F.

Step 3

Dice onion, celery, and pear into small cubes.

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.

Step 5

Season with salt to your liking.

Step 6

In a separate bowl, crack two eggs - whisk. Add 1 teaspoon salt.

Step 7

Add the challah cubes and sautéed veggies to the beaten eggs.

Step 8

Add 2 cups turkey stock and all the herbs to the mixture.

Step 9

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.

Step 10

Add the mixture into a well buttered baking dish and press down ever so slightly to make sure the mixture is evenly distributed.

Step 11

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.

Step 12

Remove from heat and allow to slightly cool.

Step 13

Serve and enjoy with your lovers.

Step 14

YASSS.