Thanksgiving + Chanukah = Thanksgivukkah

My friend Jamie Geller is going to share some of her favorite Chanukah recipes with a Thanksgiving spin!

 

From Jamie:  "If you have never made stuffing with Challah - "so nu?" as my grandmother would say, "what are you waiting for?!" The next time Thanksgiving and Chanukah will meet up on the calendar is said to be in about 70,000 years. So use this once in a lifetime happy holiday occasion to inspire your stuffing and try a little something different. Challah - a decadent, delicious, rich, egg bread is traditionally ever so slightly sweet. Just the thought of Challah brings a smile to my face. I've been baking my famous fresh Challah recipe (http://www.joyofkosher.com/recipes/jamie-gellers-challah-recipe/) practically every week for the past 10 years and Hubby and the kids purr with pleasure with every first bite. If I miss a week, there will be whining and tears. (That's Hubby, but the children don't take it well either). Now my best-ever Challah Stuffing is a staple in our house - that's cause I don't like tears - I only want smiles on my delicious family's face. Happy Thanksgivukkah!"

 


Servings
10 sides


Ingredients

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

 

 

  1. Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish and set aside.
  2. 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.
  3. Transfer stuffing to greased baking dish and cover with foil. Bake 30 minutes. Remove foil and bake 10 minutes more or until lightly browned.

TIP:

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