Ingredients
3 small pears
½ Half of a Challah
1 Onion
3 stalks celery
Herb Butter
2 cups turkey stock
1 cup turkey stock
7 Leaves Sage (whole leaves)
2 Sprigs Rosemary (de stemmed & chopped)
4 Sprigs Thyme (de stemmed & chopped)
2 Eggs
1 teaspoon salt
Salt to Taste
Butter for Greasing
Tools
Baking Dish
Directions
Step 1
Slice up half a large challah into small cubes. Toast in the oven on 325F for 15 minutes. Remove from oven and set aside.
½ Half of a Challah
Step 2
Preheat the oven to 350F.
Step 3
Dice onion, celery, and pear into small cubes.
1 Onion
3 stalks celery
3 small pears
Step 4
In a pan, melt the herb butter (butter blended with thyme and rosemary). Once fully melted add the diced onion, celery, garlic and pears to the pan. Cook on low heat until translucent.
Herb Butter
Step 5
Season with salt to your liking.
Salt to Taste
Step 6
In a separate bowl, crack two eggs - whisk. Add 1 teaspoon salt.
2 Eggs
1 teaspoon salt
Step 7
Add the challah cubes and sautéed veggies to the beaten eggs.
Step 8
Add 2 cups turkey stock and all the herbs to the mixture.
2 cups turkey stock
Step 9
Using your hands toss the mixture and make sure the challah cubes are fully saturated. Add your chopped thyme, rosemary, and whole leaves of sage.
7 Leaves Sage (whole leaves)
2 Sprigs Rosemary (de stemmed & chopped)
4 Sprigs Thyme (de stemmed & chopped)
Step 10
Add the mixture into a well buttered baking dish and press down ever so slightly to make sure the mixture is evenly distributed.
Butter for Greasing
Baking Dish
Step 11
Bake for 45 minutes. Remove from oven and evenly pour an additional 1 cup of turkey stock onto the stuffing. Put back in the oven for 8 minutes.
1 cup turkey stock
Step 12
Remove from heat and allow to slightly cool.
Step 13
Serve and enjoy with your lovers.
Step 14
YASSS.
