Challah Stuffing with Fennel and Dried Fruit
16 ounce loaf challah, cut into 1-inch cubes
cups chopped onions (2 large)
cups chopped fennel (2 medium)
cups orange juice
cup dried apricots, chopped
cup dried figs, chopped
cup dried cherries, chopped
cup pitted dried plums (prunes), chopped
tablespoons snipped fresh tarragon
teaspoon kosher salt
teaspoon ground nutmeg
cup walnuts, toasted and coarsely chopped
eggs, lightly beaten
Fresh tarragon (optional)
- Preheat oven to 350 degrees F. Spread bread cubes in a shallow roasting pan. Bake about 20 minutes or until toasted, stirring twice; cool. Reduce oven temperature to 325 degrees F.
- Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a large skillet melt butter over medium heat. Add onions and fennel; cook for 12 to 15 minutes or until fennel is tender, stirring occasionally. Stir in orange juice, apricots, figs, cherries, plums, snipped tarragon, salt, and nutmeg. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in walnuts.
- In an extra-large bowl combine bread cubes and fruit mixture. In a medium bowl combine eggs and milk. Add egg mixture to bread mixture, tossing gently to moisten. Transfer mixture to the prepared roasting pan.
- Bake, covered, for 30 minutes. Bake, uncovered, about 30 minutes more or until heated through. If desired, garnish with tarragon.
From the Test Kitchen
Can't find challah? Try brioche. Not a fan of figs? Use dates. Not a fan of fennel? Use 2 cups chopped carrots in place of the fennel.
Nutrition Facts(Challah Stuffing with Fennel and Dried Fruit)
- Per serving:
- 336 kcal cal.,
- 15 g fat
- (5 g sat. fat,
- 5 g polyunsaturated fat,
- 2 g monounsatured fat),
- 88 mg chol.,
- 336 mg sodium,
- 47 g carb.,
- 5 g fiber,
- 20 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet