Challah Lap Cheong Stuffing
Challah Lap Cheong Stuffing
Ingredients
For the Stuffing Base
- 1 pound challah bread, stale, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1 yellow onion, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 1/2 cups chicken broth, warm
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lap Cheong
- 4 ounces lap cheong, sliced into 1/4-inch rounds
Instructions
- 1
Preheat oven to 375°F (190°C). Spread the challah bread cubes in a single layer on a large baking sheet. Bake for 10-15 minutes, or until lightly toasted and dried out. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375
- 2
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min
- 3
Add the sliced lap cheong to the skillet with the softened vegetables. Cook for 5-7 minutes, stirring occasionally, until the lap cheong is slightly crispy and has rendered some of its fat.
⏱️ 7 min
- 4
Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Transfer the toasted challah bread cubes to a large mixing bowl. Add the cooked lap cheong and vegetable mixture to the bowl. Toss gently to combine.
⏱️ 3 min
- 6
In a separate small bowl, whisk together the warm chicken broth, beaten eggs, salt, and black pepper. Pour the liquid mixture over the bread and lap cheong mixture. Toss gently until the bread is evenly moistened.
⏱️ 4 min
- 7
Transfer the stuffing mixture to a 9x13 inch baking dish. Cover loosely with aluminum foil.
⏱️ 2 min
- 8
Bake for 20 minutes with the foil on. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
⏱️ 35 min•🌡️ 375
- 9
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Challah Lap Cheong Stuffing
Ingredients
For the Stuffing Base
- 1 pound challah bread, stale, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1 yellow onion, medium, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 1/2 cups chicken broth, warm
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Lap Cheong
- 4 ounces lap cheong, sliced into 1/4-inch rounds
Instructions
- 1
Preheat oven to 375°F (190°C). Spread the challah bread cubes in a single layer on a large baking sheet. Bake for 10-15 minutes, or until lightly toasted and dried out. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375 - 2
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min - 3
Add the sliced lap cheong to the skillet with the softened vegetables. Cook for 5-7 minutes, stirring occasionally, until the lap cheong is slightly crispy and has rendered some of its fat.
⏱️ 7 min - 4
Stir in the minced garlic, fresh sage, and fresh thyme. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Transfer the toasted challah bread cubes to a large mixing bowl. Add the cooked lap cheong and vegetable mixture to the bowl. Toss gently to combine.
⏱️ 3 min - 6
In a separate small bowl, whisk together the warm chicken broth, beaten eggs, salt, and black pepper. Pour the liquid mixture over the bread and lap cheong mixture. Toss gently until the bread is evenly moistened.
⏱️ 4 min - 7
Transfer the stuffing mixture to a 9x13 inch baking dish. Cover loosely with aluminum foil.
⏱️ 2 min - 8
Bake for 20 minutes with the foil on. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
⏱️ 35 min•🌡️ 375 - 9
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min