Challah Stuffing

Time 1 hour 15 minutes
Yields Makes 10 cups
Challah Stuffing

Cook onion and celery in margarine over medium heat until soft, about 10 minutes. Remove from heat and add sage and salt and pepper to taste.


Add onion mixture to bread cubes and gently mix. Sprinkle with enough broth or water to moisten bread. Stir and season with additional salt and pepper, if desired.


Spread stuffing in 13x9-inch baking pan and cover with foil. Bake at 325 degrees 30 minutes. Remove foil and bake another 15 minutes until stuffing is browned and slightly crisp on top.

A solid basic stuffing idea enriched by the use of egg bread. From Sarah Knetzer, Redondo Beach.

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