Thursday, November 24, 2011

Challah Stuffing / Meat

Challah Stuffing
Kosher // Meat

*Note: If stuffed in a bird this stuffing will be considered a meat product, if baked outside the bird it is considered Pareve!*

Ingredients
4 cups of cubed challah bread to every 10 lbs of meat
1/2 cup vegetable oil
1 stalk celery - half finely chopped for stuffing & half chopped up in large bits to place on the bottom of the pan in which the bird will be cooked.
3 onions - 1.5 for the pan, and 1.5 finely chopped for the stuffing.
2 eggs, beaten
2 tsp. salt
2 tsp. pepper






Before preparing the stuffing place the large bits of celery and the large bits of onion in the bottom of the pan, creating a vegetable bed for your turkey.








Then unpackage your turkey, and run cold water over and through it thoroughly. Place the turkey on the bed of veggies and proceed by following the directions below to make the stuffing.









Directions
1) Bake Challah bread as instructed here. I typically do this first thing in the morning or the evening before.

2) Cut in to cubes, measure out 4 cups per 10 pounds of meat you have.

3) Soak cubed challah bread in warm water briefly (I soaked mine for about 2 minutes), then ring out excess water and place in large mixing bowl.
Sautéing Veggies!

4) Heat margarine in skillet.

5) Saute vegetables for about 5 minutes.

6) Mix challah bread and vegetables together in mixing bowl.

7) Add beaten eggs (2 per 4 cups of challah bread) and continue mixing well.

8) Stuff in to bird and baste any additional stuffing in a glass casserole dish, covered with tin foil along side the bird.

9) Before placing bird in oven don't forget to cover the visible stuffing with a small piece of tin foil!

Seasoned.
Seasoned.
Cubed Challah Bread, dry, for stuffing. 
Uncooked Challah Stuffing!

Second Turkey Pictures Below:




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