Comfy Cuisine- Home Recipes from Family & Friends: Caramelized Onion-Challah Stuffing Muffins
Definition: Comfort Food – Noun: “Food that is simply prepared and associated with a sense of home or contentment”. Psychological Studies: Comfort foods may be consumed to positively pique emotions, to relieve negative psychological affects or to increase positive feelings. 
Comfort food favorite family recipes are filled with delicious flavors that say home as nothing else does. But re-creating those dishes isn’t always easy. Maybe it’s a unique technique, a subtle variation from the printed recipe or simply Mom’s loving touch. Spend some time with Mom capturing Mom’s tricks and tips, and you’ll have treasured recipes and memories to last a lifetime – and to pass on from generation to generation. I’m happy to share one of my family favorites at Thanksgiving. Nothing fancy about this stuffing, just plain good! My mom cooked very plain with not a lot of spice, but its our comfort food. The Challah bread is a slightly sweet, egg bread which I think gives richness to this stuffing.
Our last event had me craving this stuffing. Too early for Thanksgiving? Heck No! The stuffing is great with roast chicken or any meal. Have some Spicy Cranberry Relish on hand, sliced deli Turkey, add the stuffing and some gravy and you have the best sandwich!
Caramelized Onion Challah Stuffing
Ingredients:
1 lb. plain challah cut into l/2″ cubes
6 Tablespoons butter
2 large yellow onions, chopped
3 celery stalks, chopped
1 tsp. ground thyme (or to taste. I have used fresh thyme and dried thyme leaves, but it never tasted the same. Use sparingly as it is a strong flavor)
l/2 c. chopped fresh parsely
3-4 cups chicken stock
Salt and freshly ground black pepper
1 egg, beaten until blended.
I usually cut up my Challah bread 3 or 4 days in advance, spread out on a baking sheet and let dry. If you don’t have the time, you can easily toast the bread in the oven.
Preheat oven to 400.
Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. In a large, heavy frying pan over medium high heat, melt butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer onion and celery to bread cubes. Add stock( my mom always added warm stock), a little at a time until the bread is completely moistened, but not mushy. Add ground thyme, parsley and salt and pepper. I do not add the egg until I have the seasonings just right. Mix in egg and stir to combine.
Fill the cavities of the turkey with stuffing and truss.
This is a basic bread stuffing. Variations could include dried cranberries, chopped walnuts or pecans, granny smith apples – whatever your family enjoys! I did add some dried cranberries to two of the muffins to try. If I changed this recipe I would be shot!
Holiday Hint: Instead of baking remaining stuffing in a baking dish, try making “Stuffing Muffins”!
Butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 mins. Everyone gets their own individual crispy Stuffing Muffin!
- Have a Blessed Thanksgiving!
