Frugal Food Thursday: Leftover Challah Stuffing

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If you're a regular reader of my menu plan, which I post every Monday morning, you know that almost every Friday night, I make challah. Two loaves of challah to be precise. We eat it with dinner on Friday night and then for breakfast Saturday morning, slathered with cream cheese. But sometimes we still have leftovers. What do we do with the bread?

If it doesn't get noshed on during the rest of Saturday, I usually freeze the leftovers. Once I have enough, I might make Oven Baked French Toast with it. Or, if I'm cooking a turkey, I might make some stuffing as a side dish.

I use my mom's recipe for stuffing, substituting the challah for the white or wheat bread originally specified.  (My mom compiled all her recipes into binders and gave copies to my sister, to my sister-in-law, and to me.  It is a much-used and much-loved cookbook, and one that I'll use for years to come and that I plan to pass down to my own daughters.)

Instead of condensed chicken soup originally called for, I use my homemade chicken broth.  I've also exchanged the original margarine with olive oil and increased the spices a bit.  And if I don't happen to have mushrooms in the house, I leave them out.  It's still good!

LEFTOVER CHALLAH STUFFING

2 tbsp olive oil
1 large onion, chopped
1 stalk celery, sliced
1 small can mushrooms, drained, or 6 fresh mushrooms, sliced
8-10 thick slices challah
2-1/2 cups chicken broth
2 eggs, beaten
1 tsp garlic powder 
1 tsp poultry seasoning
1 tsp black pepper
salt to taste

In a medium skillet, heat the olive oil over medium heat.  Add the onions and saute for 2-3 minutes.  Add the celery and continue to saute for another 2 minutes.  Add the mushrooms and saute for 2 more minutes.  Remove from heat and put aside.

Place the bread slices on a baking sheet and place under the oven broiler.  Toast the bread slices until they are slightly browned.  Remove the bread slices.  Rip the bread into small pieces and place in a large mixing bowl.

Add the chicken broth to the bread pieces and mix until the bread absorbs all the soup.  Add the sauteed vegetables and mix well.  Then add the beaten eggs and spices.

Place stuffing into a greased 9x9 baking dish.  Bake at 350 degrees for 45 minutes to 1 hour, or until golden brown.

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