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Granny's Challah Stuffing

"The rich texture of challah bread makes the stuffing something to kvell over. Use this stuffing for your favorite stuffed bird or turkey recipe. It's so desirable, there will be no leftovers -- so make a few more for outside the fowl. Thanks, Granny, for passing down this own family recipe. "

Ingredients :

1 tablespoon vegetable oil
1 onion, chopped
1 (1 pound) loaf challah bread, sliced
2 carrots, chopped
2 stalks celery, chopped
three eggs
salt and pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Heat the oil in a skillet, and cook dinner and stir the chopped onion till translucent, about 10 mins. Set the onion aside to cool.
Preheat an oven to 350 tiers F (175 ranges C). Grease a 9x13 inch glass baking dish.
Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the extra water, and region the challah in a massive bowl. Mix within the cooked onion, carrots, and celery, and lightly mix within the eggs. Season with salt and pepper.
Spread stuffing within the prepared baking dish, cowl with aluminum foil and bake within the preheated oven until cooked through and set, about 1 hour.

Notes :

Use this stuffing to dress a turkey or fowl, stuff and bake in line with your favorite recipe and the load of the hen.
Reynolds® Aluminum foil can be used to keep food moist, cook it frivolously, and make smooth-up less complicated.

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