Veggie Stuffing

- buy challah 2 days before, break into small pieces, and let dry for at least 24 hours - good to take out butter when you start the process, so it is more spreadable when you need it

Good

% Daily Values based on a 2,000 calorie diet

Step 1

dry challah broken into small pieces, at least overnight

Step 2

saute onions, celery, carrots, mushrooms until slightly cooked

Step 3

stir in bread, and pour in stock 1 cup at a time and stir until mix is sticky but not watery

Step 4

let mix cool for at least an hour, so it does not melt the butter lining the baking tray

Step 5

preheat oven to 350F

Step 6

grease baking dish with butter

Step 7

press in cooled stuffing mix

Step 8

grease a sheet of aluminum foil and cover the baking dish

Step 9

bake at 350 for 45 minutes. remove the foil for the last 10 mins.