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Preheat the oven to 250˚F. Spread the challah pieces onto a baking sheet and bake them for about 30 minutes to dry out. Remove them from the oven and set them aside for later.
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Preheat the oven to 350˚F.
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Heat a large pan over medium high heat. Add the butter and allow it to melt. Then add in the onions and celery and cook until the onion turns translucent.
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Add the sausage and garlic to the pan. Cook until the sausage browns then add in the Lee Kum Kee Panda Brand Black Pepper Grilling Sauce, salt, thyme, and pepper.
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Mix in the dried challah and chicken broth until everything is evenly combined.
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Spray a baking dish with cooking spray and scoop the stuffing into the dish. Cover the top with aluminum foil and bake it in the oven for about 1 hour. Remove the foil covering in the last 10 minutes. Garnish the stuffing with chopped parsley and enjoy!