Stuffing is basically a savory bread pudding that can be enjoyed year-round, but Thanksgiving isn’t Thanksgiving without it, and we wouldn’t have it any other way. The combination of celery and onion, plus thyme and rosemary in the mix, will instantly make your house smell like Turkey Day. Instead of a classic mirepoix with carrots, apples stand in alongside celery and onion to sweeten the deal and perk up the stuffing’s flavors. Challah is a traditional Jewish bread that’s light and airy and made with eggs. If you can’t find challah, brioche or milk bread will work just fine.

How to Make Challah Stuffing with Apple Walnut

Ingredients

• 1 1-lb. loaf challah or brioche, cut into 1-in. cubes (about 14 cups)
• Cooking spray
• 1/4 cup (1/2 stick) unsalted butter
• 2 ribs celery, chopped (about 1 cup)
• 1 large Gala apple, sliced into 1/4-in.-thick pieces (about 2 cups)
• 1 small yellow onion, chopped (about 1 cup)
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 1/2 tsp. chopped fresh thyme, plus more for garnish
• 1 1/2 tsp. chopped fresh rosemary
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 cups chicken, turkey, or vegetable broth
• 2 large eggs

Directions

1. Toast bread.
2. Preheat oven to 250°F. Arrange challah cubes in an even layer on a large rimmed baking sheet. Bake, stirring twice, until cubes feel dry, about 30 minutes. Let cool for 10 minutes.
3. Increase oven temperature to 350°F and coat a 13-by-9-inch baking dish with cooking spray.
4. Make challah mixture.
5. Meanwhile, melt butter in a large skillet over medium. Add celery, apple, and onion; cook, stirring often, until softened, about 8 minutes. Transfer to a large bowl. Add challah, walnuts, parsley, thyme, rosemary, salt, and pepper; toss until fully incorporated.
6. Add broth and eggs.
7. Whisk broth and eggs in a medium bowl or measuring cup. Pour over challah mixture and gently stir until most liquid is absorbed. Transfer mixture to prepared baking dish.
8. Bake.
9. Bake until golden and crisp on top, about 30 minutes. Let cool for 10 minutes. Garnish with parsley and thyme.

Make-Ahead and Storage Instructions

Toast the bread up to 3 days ahead or leave it out for about 24 hours to dry out; place it in a zip-top bag for up to 3 days. Vegetables can be chopped up to 1 day ahead and stored in an airtight container in the refrigerator.