Recipe: Challah Bread Stuffing

from LA Weekly

Challah Bread Stuffing
From: Eric Greenspan
Serves: 8-10

2 cups finely chopped onions
2 cups finely chopped celery
8 tablespoons schmaltz (rendered chicken fat)
1 cup turkey liver, sautéed and chopped
¾ teaspoon ground caraway seed
½ teaspoon fresh thyme
1 ½ teaspoons ground celery seed
salt and ground black pepper, to taste
1 one-pound challah bread, cubed and toasted
2 eggs
½ cup chicken stock

1. Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook the onion and celery in melted schmaltz over medium heat, stirring occasionally, until softened and light golden.

2. Add the caraway, thyme, celery seed, and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.

3. Transfer the mixture to a large bowl, add the liver, chicken stock, toasted challah cubes and eggs. Combine all ingredients gently but thoroughly. Put the mixture into a medium casserole dish and bake for 45 minutes, until browned and crispy on top.

4. Serve immediately. The stuffing can also be made ahead and refrigerated, then reheated to serve.

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