Nothing says Thanksgiving like holiday stuffing.
Bonnie Taub-Dix, a nutrition consultant, media trainer and author of “Read It Before You Eat It – Taking You from Label to Table,” said she has been making Thanksgiving dinner for more than 25 years. This “challah-day” stuffing reigns supreme as her top choice.
This dish includes hints of sweetness from the challah, cranberries, apricots, chestnuts and figs. The mushrooms, garlic and onion balance things out with flavor, while fresh herbs like parsley, thyme and rosemary (or whatever you have on hand — dried herbs work, too) round out the mix.
Experiment with nuts, as well, which add a nice element of texture to the dish. If you’re a vegetarian, swap low-sodium chicken broth for low-sodium veggie broth.
Yield: 25-30 servings (½-cup each)
Prep time: 40 minutes
Cook time: 1 hour
2 Challah bread rolls – torn apart into small pieces
3 tablespoons olive oil
5 cloves of garlic – minced
1 medium sweet onion – chopped
2 quarts mushrooms – sliced
4 apples – cored, peeled and coarsely chopped
3/4 cup chestnuts – roasted and chopped
1/2 cup dried cranberries
1/2 cup dried apricots – chopped
1/2 cup dried figs – chopped
1/2 cup of chopped almonds, walnuts and pecans (or any nut or nuts you like)
1/4 cup of fresh chopped parsley, thyme and rosemary (or any fresh herb or herbs you like)
16-ounce container of egg substitute
3 cups low-sodium chicken broth
Salt and pepper, to taste
1. Heat oven to 350 °F.
2. Tear challah into small pieces and put in a very large bowl. Set aside.
3. In a large skillet, sautée onion in olive oil until transparent, add garlic and cook for five minutes more.
4. Add mushrooms and continue to cook together until mushrooms are tender.
5. Add chopped apples, chestnuts, dried fruit, nuts, herbs, salt and pepper and continue to cook together for about 10 minutes. Remove from stove.
6. Add the above mixture to challah bread pieces and stir. Add egg, egg substitute, and broth and combine.
7. Spray a large roasting pan with cooking spray.
8. Place mixture evenly into pan.
9. Bake covered with foil wrap for 20 minutes.
10. Remove foil and bake until the top is golden brown, around 30-45 minutes.
This recipe was created by Bonnie Taub-Dix (bonnietaubdix.com) and shared with Fox News Digital.