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Challah Stuffing with Fennel and Dried Fruit

Makes: 12 servings
Prep 35 mins Bake 350°F 20 mins Bake 325°F1 hr
Challah Stuffing with Fennel and Dried Fruit
Ingredients
  • 1 16  ounce  loaf challah, cut into 1-inch cubes
  • 1/4  cup  butter
  • 2  cups  chopped onions (2 large)
  • 2  cups  chopped fennel (2 medium)
  • 1 1/4  cups  orange juice
  • 1/2  cup  dried apricots, chopped
  • 1/2  cup  dried figs, chopped
  • 1/2  cup  dried cherries, chopped
  • 1/2  cup  pitted dried plums (prunes), chopped
  • 2  tablespoons  snipped fresh tarragon
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  ground nutmeg
  • 1  cup  walnuts, toasted and coarsely chopped
  • 3  eggs, lightly beaten
  • 2  cups  milk
  •  Fresh tarragon (optional)
Directions

1. 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.

2. 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.

3. 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.

4. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 336,
  • Fat, total (g) 15,
  • chol. (mg) 88,
  • sat. fat (g) 5,
  • carb. (g) 47,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 20,
  • pro. (g) 10,
  • vit. A (IU) 826,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 336,
  • Potassium (mg) 497,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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