Challah and apple poultry stuffing


a nice change from a traditional stuffing. challah is a jewish egg bread

1 lb loaf of day old challah cut into 1″ cubes (or cut fresh challah into cubes,spread on a cookie sheet and bake at 250 for 30 minutes or so until dry)
1 stick butter
1 celery stalk small dice
1 medium onion small dice
1 medium leek (white part only) thinly sliced
1 large granny smith apple,diced
1 Tbsp fresh rosemary,chopped
1 tsp dried thyme
1 tsp dried marjoram
1 tsp ground black pepper
1 14 1/2 oz can chicken broth

in a large skillet melt the butter.
add the onion,celery and leek,saute until just starting to brown (8-10 minutes or so) stir in the herbs and pepper
in a large bowl add the cubed challah and the cooked vegetables . add the chicken broth and stir to mix well and moisten the bread

pour the mixture in to a baking dish.
cover and cook in a 375 oven for 1 hour

serves 4-6


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