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Sauces & Seasonings
Jewish
6 - 8 servings
25 minutes
30 minutes
6 slices dried cranberry challah, cut into 1" cubes
1 tablespoon thyme, chopped
1 tablespoon Italian parsley, chopped
1 tablespoon sage, chopped
2 tablespoons vegetable oil
1 red onion, chopped
1 organic bell pepper, chopped
4 ounces Shiitake mushrooms, chopped
2 organic carrots, chopped
2 stalks organic celery, chopped
Melissa's Spice Grinders, Rainbow Pepper, to your taste
Melissa's Spice Grinders, Sea Salt, to your taste
1 egg, slightly beaten
1/2 cup chicken stock
Preheat oven to 350°F.
Toast challah with herbs and salt and pepper. Set aside.
Heat oil in large sauté pan and sauté onions, bell pepper, carrots, celery until translucent.
Add mushrooms and continue to sauté until dry.
Add salt and pepper to taste.
Mix challah with vegetables, add egg and mix well.
Add chicken stock a little at a time until stuffing is moist.
Spoon into baking dish and cook 30 minutes. This dressing is great served with any kind of poultry.
