Source: Evan Bloom, Wise Sons Jewish Delicatessen
Serves 8 to 10 people
½ loaf Wise Sons challah, ½ inch cubes
½ cup red onion, small dice
½ cup celery, small dice
⅓ cup unsalted butter
1 tablespoon sage, thinly sliced (about 8 leaves)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup stock (chicken or veggie)
Preheat oven to 350°F.
Combine red onion, celery, and butter in a sauté pan. Cook on medium/high heat until onion becomes slightly translucent for about 5 to 7 minutes.
While cooking, combine the bread, sage, garlic powder, salt, and black pepper in a large bowl.
Whisk the eggs in a small bowl until combined, and pour over the bread mixture in a large bowl.
When the onion and celery are done, pour the stock into the pan to deglaze. Turn off the heat, then pour everything in the pan over bread mixture.
Mix the bread mixture well, with a rubber spatula, until combined and the bread looks completely soaked.
Transfer the stuffing into a greased baking dish (8×8 should be good) and bake for about 40 minutes, or until a knife inserted in the center comes out clean.