Spinach, Challah, Apple and Pecan Stuffing
Sarah Davidoff shared the recipe for this savory stuffing, which features two Rosh Hashana favorites, apples and challah. The dish may be assembled and refrigerated a day ahead, and baked just before serving.
6 tablespoons chicken fat or olive oil
2 medium onions, chopped
5 celery ribs, chopped
2 garlic cloves, minced
10-ounce box chopped frozen spinach, thawed and squeezed to drain
4 cups cubed challah
2 large apples, peeled and cubed
1 cup chopped pecans
1/4 teaspoon nutmeg (or to taste)
1 teaspoon dried thyme
Salt and pepper to taste
2 cups chicken stock
3 tablespoons chopped fresh parsley
Oil a 9-by-13-inch baking dish or 3-quart casserole. Heat oven to 350 degrees.
Heat the fat in a large saucepan or Dutch oven over medium-high heat. Sauté onions, celery and garlic, stirring occasionally, until onions are translucent, 5 to 10 minutes.
Meanwhile, in a large bowl, mix the spinach with the bread, breaking up spinach so it does not clump. Mix in apples and pecans.
When onion mixture is cooked, stir in nutmeg, thyme, salt and pepper. Add chicken stock and bring to a boil. Remove from heat and mix in parsley.
Pour hot mixture over the bread and mix well. (Any liquid at the bottom will get absorbed.)
Spoon stuffing into the prepared baking pan, and cover with foil. Bake 30 minutes. Uncover, and bake 30 minutes more. Makes 6 to 8 servings.
Per serving: 335 calories (58 percent from fat), 22.3 g fat (5 g saturated, 10 g monounsaturated), 31 mg cholesterol, 6.8 g protein, 30 g carbohydrates, 4.8 g fiber, 224 mg sodium.