Ingredients
Units
- 1 large loaf challah, cut into 1-inch cubes (about 8–10 cups, or enough to fill a
- 9×13 inch casserole dish)
- 4 Tbsp butter or margarine, plus more for greasing pan
- 1 cup carrots, diced
- 2 stalks leeks, cut into rounds
- 1 tsp kosher salt
- 2 cups celery, sliced
- 2 cups mushrooms (any kind), sliced
- 1 Tbsp fresh rosemary, minced (½ Tbsp dried)
- 1 Tbsp fresh thyme, minced (½ Tbsp dried)
- 1 tsp fresh sage, minced (½ tsp dried)
- 1 tsp fresh ginger, minced (½ tsp dried)
- 2 tsp fresh marjoram, minced (1 tsp dried)
- 1 tsp ground black pepper
- 2 eggs, beaten
- 3 cups chicken or vegetable stock
- Fried sage leaves for garnish, if desired
Instructions
- Pre-heat oven to 300 degrees F. Spread challah cubes on a cookie sheet and
bake for 30 minutes or until dried out, tossing halfway. - Then increase oven to 325 degrees F.
- Use butter or margarine to grease a 9×13 inch ceramic or glass casserole pan.
- Melt remaining butter or margarine in a large sauté pan over medium heat. Add
in carrots, leeks and salt and sauté until vegetables start to soften. - Then add in celery, mushrooms and seasonings. Sauté until all vegetables are
slightly soft. Cool slightly. - Mix vegetables with challah bread.
- Combine eggs with chicken stock and pour oven bread mixture until well
saturated (you may not need all of the liquid). - Bake at 325 degrees F covered in foil for 45 minutes, removing cover for the last
10 minutes. - Garnish with fried sage if desired.
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi