Savory Challah and Caramelized Onion Dressing with Toasted Pecans

Savory Challah and Caramelized Onion Dressing with Toasted Pecans ingredients

• 1 large loaf day-old challah bread
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 3 large yellow onions
• 3 celery stalks
• 3 cloves garlic
• 2 tbsp fresh sage
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary
• 0.75 cup pecans
• 2 large eggs
• 2.5 cups vegetable or chicken broth
• 1.5 tsp salt
• 0.75 tsp black pepper

How to make Savory Challah and Caramelized Onion Dressing with Toasted Pecans

1. Preheat your oven to 350°F (175°C). Spread the 1-inch challah bread cubes evenly on a large baking sheet and bake for 15-20 minutes, or until lightly golden and dry. This step ensures the dressing has a good texture and doesn't become soggy. Remove from oven and transfer to a very large mixing bowl.
2. While the challah dries, prepare the caramelized onions: Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-low heat. Add the thinly sliced yellow onions and cook slowly for 25-35 minutes, stirring occasionally, until deeply golden brown and very soft. This slow cooking brings out their natural sweetness.
3. Add the remaining 2 tablespoons of unsalted butter to the same skillet over medium heat. Add the diced celery and cook for 5-7 minutes until softened. Stir in the minced garlic, chopped fresh sage, fresh thyme leaves, and chopped fresh rosemary, cooking for another minute until fragrant. Transfer the cooked vegetables and caramelized onions to the bowl with the dried challah cubes.
4. Add the toasted and coarsely chopped pecans to the challah and vegetable mixture. Toss gently to combine all the ingredients evenly.
5. In a separate medium bowl, whisk together the 2 large eggs, 2.5 cups of warm vegetable or chicken broth, 1.5 teaspoons of salt, and 0.75 teaspoons of black pepper until well combined.
6. Pour the liquid mixture over the challah and vegetable mixture in the large bowl. Gently toss everything together with a spatula or your hands until the bread cubes are evenly moistened. Be careful not to overmix, which can make the dressing dense.
7. Transfer the dressing mixture to a greased 9x13-inch baking dish, spreading it evenly. If you prefer a moister dressing, you can cover it loosely with foil for the first 20 minutes of baking.
8. Bake for 30-35 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C). If you covered it, remove the foil for the last 10-15 minutes to allow for browning.
9. Remove the dressing from the oven and let it rest for 5-10 minutes before serving. This allows it to set slightly and makes for easier scooping.

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