Challah Stuffing with Brandied Cranberries
1 cup dried sweetened cranberries
1/2 cup brandy
3/4 cup hot water
2 cups white onions, chopped (about 2 medium onions)
2 cups celery, chopped (leaves included)
1 stick butter
1/2 cup pecans, chopped
2 tablespoons fresh sage, chopped finely
1 tablespoon fresh thyme, chopped
1/4 cup parsley, chopped finely
1 large loaf challah bread, cubed in to 1/2" - 1" pieces
3 cups turkey or chicken stock
1 tablespoon salt
In medium‐sized mixing bowl, stir together the cranberries, brandy, and hot water. Let stand for 1/2 hour.
In large sauté pan, sauté onions and celery in butter over medium heat. Cook until tender, but not browned, about 10-12 minutes. Add pecans. Stir over medium heat until pecans are lightly browned.
Drain the cranberries, and add to mixture. Add the herbs and parsley. Mix well. Stir in challah bread. Add the chicken stock a little at a time until stuffing is slightly moist. Season with salt to taste.
Let cool and stuff turkey (12-15 pounds). Recipe will provide enough stuffing for a 12- to 16-pound turkey. Extra stuffing may be baked in oven 350 degrees for 15-20 minutes, or until the stuffing is golden brown on top.