November 26th, 2013
12:00 PM ET
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In case you've been living under Plymouth Rock, Thanksgivukkah, the hybrid word du jour references the unlikely convergence of the Thanksgiving and Hanukkah holidays.

Such a calendar occurrence won't happen again for approximately 70,000 years, so professional and home cooks alike have crossbred the respective culinary traditions with the fervor of 1,000 turduckens.

One such mash-up from Tori Avey, who blogs as The Shiksa in the Kitchen,  is a savory challah stuffing recipe - and for that, we're thankful.

Savory Challah Stuffing
Serves 10-12
Recipe reprinted with permission from The Shiksa in the Kitchen
Kosher Key: Meat or Pareve depending on oil/broth used

challah stuffing

1 cup pre-shelled roasted chestnuts or 3/4 lb. chestnuts in shell
1/4 cup schmaltz or margarine, divided (if you're not keeping kosher, feel free to use butter)
1/2 lb. (8 oz.) sliced white mushrooms
1 onion, minced
2 cups celery, diced including leaves
1 cup carrots, diced small
1/2 cup curly leaf parsley, minced
2 Tbsp fresh sage, minced
1 Tbsp fresh thyme leaves, minced
1 tsp fresh marjoram, minced
2 cloves garlic, minced
1 quart (4 cups) chicken or vegetable broth
1 medium loaf of dairy-free challah bread, cubed (about 10 cups of cubes)
4 eggs, beaten

If you are using pre-peeled chestnuts, chop them into bits and reserve them in a bowl for later use. If you are using chestnuts in the shell, you will need to roast and peel them before chopping - in my experience this takes about 45 minutes of prep time.

Preheat oven to 350 degrees Fahrenheit. In a skillet, melt 2 tablespoons schmaltz or margarine over medium high heat, tilting to coat the bottom of the pan. Spread the mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn the heat to high. Let the mushrooms sear without stirring. After 2 minutes, stir the mushrooms continuously for another 2-3 minutes until they are seared golden brown and shrink to half their size.

Reserve the mushrooms in a bowl, return skillet to the stove. Turn flame to medium high and melt 2 more tablespoons of schmaltz or margarine in the skillet. Sauté the onion till it softens, then add the celery, carrots, minced garlic cloves and chopped chestnuts. Sauté mixture for 5 minutes until veggies begin to brown and caramelize. Stir in the seared mushrooms, parsley and herbs.

Pour in 3 cups of the chicken or veggie broth (reserve the last cup), bring to a boil. Reduce heat and allow mixture to simmer for 10 minutes. Season with salt and pepper to taste. Remove from heat and let the mixture cool for a few minutes.

Meanwhile, spread challah bread cubes in a single layer across two cookie sheets and place them in the oven. Let them lightly toast for 5-6 minutes until the edges start to turn golden. You want to dry out the cubes just slightly; they should still retain some of their sponginess.

Place challah bread crumbs in a very large mixing bowl. In a small bowl, beat the eggs. Pour the eggs over the breadcrumbs, stir with a large wooden spoon or spatula. Add the broth mixture and continue to stir till the vegetables and liquid are fully incorporated into the breadcrumbs.

You can use this stuffing to stuff a 10-16 lb. bird, or you can bake the stuffing separately. If stuffing the bird, make sure you follow the appropriate food safety guidelines.

To bake the stuffing outside the bird, spread the stuffing in an even layer in a 9×13 baking dish and place uncovered in the oven. Let it cook for 30-45 minutes. Check once halfway through cooking; if the stuffing seems too dry, pour more chicken broth evenly across the top. Let it continue to bake till the top turns golden brown.

Serve hot. To keep this dish vegetarian, use vegetable broth and butter or margarine.

Explore more Thanksgivukkah recipes from Tori Avey:
tori avey
Sweet Potato Latkes with Brown Sugar Syrup & Candied Pecans
Rum Raisin Cranberry Kugel

Or, see all of Eatocracy's best Thanksgiving recipes and advice.



soundoff (10 Responses)
  1. caroline

    "Cook" at what temperature? When to the herbs factor in? Why is this the most poorly written recipe ever?

    November 27, 2013 at 8:02 pm |
    • Dan

      The recipe says to preheat oven at 350 degrees and cook for 35-40 minutes, don't know how you missed that. Assuming the herbs go in with the vegetables when everything is stirred together.

      November 28, 2013 at 3:13 pm |
  2. Thinking things through

    I am planning on making sweet potato latkes. A good cross-cultural connection.

    November 26, 2013 at 9:28 pm |
  3. Truthful1

    Go to the White House, and get the Tall Goofy Bird with the Big Ears, add some Bengahzi, then add a little Cream IRS Tartar, add some Fast and Furious. Then bring in the main Side Dish, Obama-Care, and you now have a Barak Obama Turkey Dinner fit for a Conservative. Don't forget to invite the parents, siblings of Ambassador Stevens, Navy Seals, American Christian Minister in Iranian Prison while Kerry, and Obama made a deal with Iran to continue building Nukes to attack Israel, and please invite siblings, and parents of US Border Guards killed by the Guns that Eric Holder gave to the Mexican Terrorists who killed the Border Agents.

    November 26, 2013 at 3:44 pm |
    • well then...

      Happy Hanukkah, politics on Thanksgiving. Well arent you just a ray of sunshine :)

      November 26, 2013 at 6:31 pm |
    • VladT

      Not Obama's biggest fan, but even if I was......
      This is Thanksgiving. Enjoy it....just like the dinner table, it's more peaceful if you keep politics out of it, and it will also aid everyone's digestion

      November 27, 2013 at 3:49 am |
  4. Pacific Merchants

    This is pretty much my go to stuffing recipe, though mine tends to have more onions, less celery and a diced apple as well. Love seeing how many variations on a classic theme there are!

    November 26, 2013 at 1:12 pm |
  5. Truth™

    One of the frustrations that I always have at this time of year is trying to find a good quality Kosher ham...

    November 26, 2013 at 12:51 pm |
    • Jdizzle McHammerpants ♫♫

      i c wut u did there

      November 26, 2013 at 1:12 pm |
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