Submitted by Chana Shapiro
I’ve made a variation of this dish a few times, based on the ingredients I have on hand. It’s a bit different every year, but it always turns out fine. It’s a fitting holiday side dish; and because it’s not too sweet, it could also serve as an appetizer, served with crackers.
Servings: 8 to 10
4 cups leftover challah, cut into cubes
2 cups pareve bouillon
1 small apple, grated
14 ounce can whole-cranberry sauce
1 cup chopped walnuts
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon lemon juice
Soak the challah in the bouillon until the liquid is absorbed. Add more liquid if you want a “spread” consistency rather than a “stuffing” consistency. Then mix in all the other ingredients. Bake in a greased 9-by-11 pan or casserole dish for one hour.