Try this fabulous Challah Stuffing recipe from founding Chef Ray Tang, and Chef de Cuisine Jay Abrams from Presidio Social Club of San Francisco. Sure there are the usual suspects in the recipe: butter, onions, sage and chicken stock. But this creative recipe adds in tasty ingredients such as brioche and challah bread and tea soaked currants.
2 pounds large diced brioche and Challah bread (crust and all)
1/2 pound unsalted butter
1 cup minced yellow onion
2 cups small diced celery
1 cup Tea Soaked Currants (see sub recipe)
2 tablespoon chopped sage
1 tablespoon chopped thyme
3 tablespoons chopped parsley
1 quart chicken stock (or turkey stock and turkey drippings)
Soak one cup of currants with one bag of favorite flavor tea (Chef’s is earl grey). Water must be boiling before you pour into fruit. Let soak at room temp for one hour.
The day before, cut the bread into large dice (about nickel size). Let dry in a cool area over night.
The day of, melt the butter in a large pan or large pot. Sweat onion and celery for about 5 minutes making sure there is no color. Add currants and herbs and transfer to a large mixing bowl. Add the dry diced bread and a few good pinches of black pepper and salt. Add the chicken stock 1/4 cup at a time while tossing gently.
Transfer to a baking pan about 9x13.
Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit. Take foil off and continue to bake uncovered for 10 to 15 minutes. Let cool.
Pair with your favorite Pinot Noir or Chardonnay for the icing on the cake.
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