Bread stuffing

MAKES 12 SERVINGS

1/4 pound (1 stick) pareve margarine or 1/2 cup chicken fat

1 cup sliced onions

1 cup diced celery with leaves

1/2 loaf challah, toasted golden brown, cubed, and dried

1/2 cup sauteed chicken livers

1/4 cup sauteed chicken hearts, cut in small pieces (optional)

1 teaspoon poultry seasoning

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons salt

1/4 teaspoon black pepper

2 eggs

Melt margarine or fat in a frying pan. Add onions and celery; cook until tender. Soften dried bread with water, and then press water out.

Add bread, livers (and hearts, if desired), poultry seasoning, parsley and salt and pepper to the vegetables. Add eggs and mix lightly.

Pack stuffing loosely into 13x9-inch casserole; it will expand during cooking. Drizzle with pan drippings and bake, covered, 1 hour, in preheated 350-degree oven. Remove cover, bake 1/2 hour more.

Note: Best made with day old challah bread.

Adapted from

Jewish Holiday Cookbook

Nutrition facts per serving: 385 calories, 21 g fat, 4 g saturated fat, 179 mg cholesterol, 36 g carbohydrates, 12 g protein, 1,296 mg sodium, 2 g fiber