Sunday, January 04, 2015


yields eight servings

1 large loaf challah bread
2 large onions
1 cup cubed thick slab bacon
3 eggs
1 cup large pecans
½ cup brown sugar
1 large butternut squash
2 cups milk
1 bunch fresh sage
1 tablespoon salt
6 turns of pepper mill
Zest of 1 lemon
Grated nutmeg

Cut the Challah into one-inch cubes. Leave to dry out overnight, up to one week. Soak the pecans in water overnight. Preheat the oven to 350 degrees. Slice the squash in half and roast with a little salt until cooked. Meanwhile, dice the onion and sweat over medium heat with the bacon cubes until the onion is very tender. Scoop the flesh of the cooked squash into the bacon and onion mixture. Add the milk and heat to a simmer. In a large bowl, dump the milk onion mixture over the challah. Add chopped sage, the eggs, and seasonings, and mix well. Cover with plastic wrap for 30 minutes so the bread absorbs the mixture. Let cool so you can handle the mixture. Roll the stuffing into tubes, wrap tightly in plastic wrap, and poach until the internal temperature is 160 degrees or higher. Cool in the refrigerator. While that's cooling, preheat the oven to 300 degrees. Toast the pecans for about 30 minutes, or until crunchy. Turn off the oven and let them dry. To finish, cut the knodel into thick slices and pan fry in butter until golden. Add the brown sugar and the pecans and serve.

bacon recipe source: Tim Wiechmann's Challah Knodel, by Molly Elizalde, Condé Nast Traveller, November 25, 2014 

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