Thanksgiving + Chanukah = Thanksgivukkah
1 tablespoon olive oil
1 large onion, chopped
4 stalks celery, chopped
2 (3.5-ounce) bags Gefen roasted chestnuts, halved
2 cups dried cranberries
4 tablespoons chopped fresh sage or 3 teaspoons dried
2 tablespoons chopped fresh parsley or 1 teaspoon dried
8 cups (1-inch) cubed challah
2 cups chicken stock
1 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
- Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
- Heat olive oil in a large dutch oven over medium high heat. Sauté onion and celery for 8 to 10 minutes. Add chestnuts, cranberries, sage and parsley and cook 2 minutes more. Stir in challah, chicken stock, salt and pepper and remove from heat.
- Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.
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