Challah Stuffing
¼ cup chopped onion
1 celery rib, chopped
2 Tablespoons margarine or oil
½ cup tart apples, peeled
¼ cup golden raisins
½ teaspoon chicken or vegetable bouillon granules
½ teaspoon salt
¼ teaspoon rubbed sage
¼ teaspoon poultry seasoning
⅛ teaspoon pepper
⅓ cup chicken broth or vegetarian no-chicken broth
2 cups crustless day-old challah bread, cubed
Preheat oven to 350 F. In skillet, sauté onion and celery in margarine/oil until tender. Add the apples, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs, and toss to coat. Transfer to a greased 1-quart baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 20-25 minutes longer or until top is golden brown.