Challah, Sausage, and Dried Cherry Stuffing

Name: Challah, Sausage, and Dried Cherry Stuffing
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons allspice; 10 servings Freshly ground black pepper; 4 large ribs large celery ribs, chopped; 454 grams challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups); 177 milliliters dried tart (Morello) cherries (4 ounces; see Cooks note:s); 4 larges eggs; 177 milliliters coarsely chopped flat-leaf parsley; 3 garlic cloves, minced; 237 milliliters heavy cream; 355 milliliters turkey stock or reduced-sodium chicken broth; 1 Tbsp olive oil; 3 mediums onions, chopped; 113 grams cup pecans; 10 servings Salt; 454 grams bulk sausage meat (usually sold in a tube); 118 milliliters stick unsalted butter, cut into tablespoon pieces

You can never have too many side dish recipes, so give Challah, Sausage, and Dried Cherry Stuffing a try. This recipe serves 10. One portion of this dish contains approximately 16g of protein, 58g of fat, and a total of 702 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have eggs, pepper, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 hours. This recipe is typical of Jewish cuisine.

Instructions

Heat oven to 350°F with rack in middle. Generously butter baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes.

Ingredients you will need

Pecans

Equipment you will use

Cake Form

Let cool, then coarsely chop.

Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.

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Bread

Equipment you will use

Baking Sheet

Oven

Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes.

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Sausage

Cooking Oil

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Frying Pan

Transfer sausage to a very large bowl.

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Sausage

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Bowl

Add butter to skillet and heat over medium heat until foam subsides.

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Butter

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Frying Pan

Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes.

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Salt And Pepper

Allspice

Celery

Garlic

Onion

Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.

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Vegetable

Cherries

Sausage

Pecans

Bread

In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.

Ingredients you will need

Stuffing

Parsley

Spread

Whole Turkey

Cream

Stock

Egg

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Baking Pan

Whisk

Bowl

When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes.

Ingredients you will need

Stuffing

Whole Turkey

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Oven

Aluminum Foil

Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

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Oven

Aluminum Foil

•Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.•Sunsweet now sells 5-ounce packages of dried tart cherries, labeled as sweet and tart Morello cherries, that are moist and retain a good, dark-red color.•Stuffing can be prepared (but not baked) 4 hours before roasting turkey. Chill, covered.•Stuffing recipe can be halved and baked in a 2-quart glass or ceramic baking dish.

Ingredients you will need

Dried Tart Cherries