CHALLAH-APPLE STUFFING

Ingredients :
2 1-lb loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, finely chopped
3 sprigs rosemary,  finely chopped
6 sprigs marjoram, finely chopped
3 cups low-sodium chicken broth
kosher salt
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
Special Equipment:
Aluminum Foil
9x13-inch baking dish
Directions:
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale.
Preheat oven to 350°F.
In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Roasted Sweet Potato Salad

Perfect for Holy Holiday meals or Thanksgiving

makes 6 servings

Ingredients :
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1 tsp olive oil
2 tbsp finely diced sweet red onion
2 tbsp chopped toasted pecans
2 tbsp dried cranberries
1 tbsp minced fresh parsley
1/4 chives chopped fine
1 tsp. chopped Rosemary

Dressing : 

2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp honey
1/4 tsp salt
1/8 tsp black pepper

 Directions:  

Preheat oven to 350 degrees. Place the peeled and diced sweet potatoes on a baking tray and toss with the olive oil, salt and pepper. Roast for 25 to 30 minutes or just until fork tender. (Don't overcook or the salad will be mushy.) Allow to cool slightly.


Meanwhile, in a small bowl, whisk together all the ingredients for the dressing. Place potatoes in a medium bowl and stir in the onions, pecans, cranberries, Rosemary and parsley. Drizzle with the dressing and gently stir until coated. Serve warm, room temperature or cold.