Well food-loving friends, the countdown is ON! Just a few days until Istanbul and Spain and then when we get back one of my favorite holidays is next! Thanksgivukkah! Well..it’s really 2 holidays in 1, Thanksgiving + Hanukkah. Which means turkey and latkes and gravy and more latkes…Do you love it?
This is the only time in the next 80,000 years that Thanksgiving and Hanukkah will occur on the same day!! Well, the first day of Hanukkah at least. Usually people associate Hanukkah with Christmas time because Hanukkah often starts in December.
To understand it a bit more…here’s a good laugh!
So to celebrate this momentous occasion, Stefani from The Cupcake Project got a few of her bloggy friends to all bring a Thanksgivukkah dish for this Thanksgivukkah Potluck. Check out Stefani’s post about how the potluck came to be here and for now let’s all celebrate foodie style with all the latke-stuffing and turkey basting fun and celebrate both Thanksgiving and Hanukkah!
My donation for the festival potluck is a delicious Challah Stuffing. This is the perfect dish to use up any leftover challah and really any leftover ingredients you have as well. This stuffing is plumped with sweet turkey sausage, sweet cherries and savory leeks. The combo is amazing and you get a bite of every flavor profile in one!
So what will you be making for Thanksgivukkah?
- 1 challah loaf, cut into large bite-size pieces (day-old preferred)
- 3 turkey sausage links, removed from casing
- 1 leek, chopped
- 2 celery stalks, chopped
- 4 oz dried cherries
- 2 cups button mushrooms, cut in quarters
- Few sprigs of fresh thyme, chopped
- Few sprigs of fresh oregano, chopped
- 2 cups chicken stock (plus more if needed)
- Salt and pepper, to taste
- Salt and pepper, to taste
- 4 Tb butter (margarine or non-dairy butter if keeping Kosher)
- If your challah is fresh, toast challah cubes in the oven for about 15 minutes until they are lightly toasted. Reserve to make the rest of the stuffing
- In a large skillet, drizzle olive oil and break up turkey sausage into small bite size pieces. Allow meat to cook until fully cooked through and then reserve to another plate.
- In the same pan, add the leeks, celery and mushrooms and allow everything to cook until leeks begin to wilt and mushrooms begin to soften.
- *Tip: To clean leeks, chop leeks and then submerge in a bowl of water. All the dirt will fall to the bottom and leeks will float to the top.
- When vegetables begin to soften, add the chopped herbs and season with salt and pepper. Add chicken stock and dried cherries and coat all the vegetables. Cook for additional 2 minutes so the cherries begin to plump up.
- In a large baking dish add challah and vegetable mixture together. Toss everything together and add more stock if you feel it is too dry.
- Dot with butter all over the top and bake at 350 degrees F for about 40 minutes. Garnish with kore fresh herbs.
And check out what everyone else brought to the Thanksgivukkah Potluck!