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Thanksgivukkah Recipe: Apple and Fennel Challah Stuffing

thanksgivvukah stuffing

Thanksgivukkah Recipe: The Perfect Pareve Pairing! Apple and Fennel Challah Stuffing

This recipe is from The Spruce Eats

Serves 8-10

INGREDIENTS

1 large loaf challah (cut into ¾-inch cubes, about 10 cups) – *TIP: Whenever you have leftover challah, you can adjust the proportions of this recipe to match any time of year!

¼ cup extra virgin olive oil, plus extra for drizzling

1 large onion (chopped)
4 cloves garlic (finely chopped)

2 medium bulbs fennel (thinly sliced)

2 large stalks celery (sliced)

2 medium apples (chopped into ½-inch pieces) – *TIP: The tastiest apples to use are firm, sweet-tart apple varieties such as Gala, Pink Lady, Mutsu, or Fuji

2 tablespoons fresh sage (finely chopped)

1 lemon (zested)

2 cups vegetable broth

To taste: sea or kosher salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper. Divide the challah cubes between the baking sheets. Drizzle the bread with a little olive oil, toss, and spread evenly into a single layer. Bake, turning once or twice while cooking, until dry and toasted, about 15-20 minutes. Set aside to cool, but leave the oven on.

In a large skillet or pan set over medium-high heat, warm the oil. Add the onion, garlic, fennel, and celery. Sauté until the onion is soft and translucent, about 5 minutes. 

Add apple and continue to sauté until warmed through, about 5 minutes more. Stir in the sage and lemon zest, and sauté until fragrant, about 1 minute. Remove from the heat.

Place the toasted challah cubes in a large bowl. Add the sautéed vegetables and toss to coat. Pour the vegetable broth evenly over the mixture and stir well. Season to taste with salt and pepper, if desired.

Oil a 9×13 2-inch baking dish or a similarly-sized (3- to 4-quart) casserole dish. Pour the stuffing mixture into the prepared baking dish and smooth the top. Drizzle with a little olive oil. Cover with foil and bake in the preheated oven for 30 minutes. Carefully remove the foil and bake for 10-20 minutes more, or until the top is golden.

Enjoy!

**For other creative Thanksgivukkah recipes, check out https://whatjewwannaeat.com/jewish-thanksgiving-recipes/ for inspiration!