Categories: Thanksgiving

Ingredients

• Ingredients
• 1 large loaf challah (cut into 3/4-inch cubes, about 10 cups)
• 1/4 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 1/2-inch pieces)
• 2 tablespoons fresh sage (finely chopped)
• 1 lemon (zested)
• 2 cups vegetable broth
• Optional: sea or kosher salt and freshly ground black pepper

Directions

1. Gather the ingredients. Preheat the oven to 350 F.

2. Oil a 9 × 13 2-inch baking dish or a similarly-sized (3 to 4-quart) casserole dish.

3. Line 2 large, rimmed baking sheets with parchment paper. Divide the challah cubes between the baking sheets.

4. Drizzle the bread with a little olive oil, toss with clean hands, and spread evenly into a single layer. Bake, turning once or twice while cooking, until dry and toasted, about 15 to 20 minutes. Set aside to cool, but leave the oven on.

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

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

7. Place the toasted challah cubes in a large bowl. Add the sauteed vegetables and toss to coat.

8. Pour the vegetable broth evenly over the mixture and stir well. Season to taste with salt and pepper, if desired.

9. Pour the stuffing mixture into the prepared baking dish and smooth the top. Drizzle with a little olive oil.

10. . Cover with foil and bake in the preheated oven for 30 minutes.

11. . Carefully remove the foil and bake for 10 to 20 minutes more, or until the top is golden, and the stuffing reaches your preferred consistency.

12. . Serve and enjoy!

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