Archive for Thanksgiving

Thanksgivukkah Is Just Around The Corner!

Thanksgivukkah is just around the corner! Now you may be asking what is Thanksgivukkah, and why have I not heard of it before? Well, this year, for first the first time since 1918 Hanukkah and Thanksgiving will overlap. The first day, and second night of Hanukkah happens to fall on the day of 

feasting, family and football: ThanksgivingDon’t take this coincidence for granted though because we are not going to see another overlap until the year 2070! This overlap of holidays is getting so much attention that Thanksgivukkah even has its own dedicated Twitter and Facebook pages.

Because the holidays are falling at the same time, combining traditional Thanksgiving

dishes along with favorite Hanukkah foods will make for a more festive meal. Sweet Potato Latkes are the perfect side dish and for turkey stuffing–none better then our challah stuffing. Don’t forget about some of our other tasty favorites, such as the Apple Cake, which has been described as homey, well burnished and thickly paved with apples and nuts. If you love that, then you will definilty be a fan of our mouthwatering Cinnamon Walnut Coffee Cake, which makes a lovely gift. Feeling something a little sweeter and chocolaty? Be sure to check out our yummy Chocolate Meltaway Cake, our Chocolate & Cinnamon Babka Combo Pack, as well as our festive Orange and Black Cookies!

Make sure to embrace this special occasion

with friends and family, as it is not going to come around again for a very long time! Also, be sure to check out our special “Thanksgivukkah” page with a great assortment of products for both Hanukkah and Thanksgiving!

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Stuffing Recipe for Thanksgiving

Looking for a Delicious Thanksgiving Stuffing Recipe?

I love stuffing, especially when it’s made with one of our delicious challah loaves! Here’s my go-to recipe for Caramelized Onion and Mushroom Stuffing for Thanksgiving.

Thanksgiving Stuffing Ingredients:

  • 1 lb. plain challah cut into ½ cubes
  • 6 tablespoons butter (or margarine)
  • 2 large yellow onions, chopped
  • 1 lb fresh cultivated white mushrooms, brushed clean and sliced
  • 3 celery stalks, chopped
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
  • ½ cup chopped fresh parsley
  • ¾ cup chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper
  • 2 eggs, beaten until blended

How to Make Stuffing for Thanksgiving

Preheat over to 400.

Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl.

In a large, heavy frying pan over medium high heat, melt the butter. When hot, add the onion and cook, stirring occasionally until golden brown, about 20 minutes. Reduce heat to medium. Add mushrooms and celery and cook, stirring frequently until tender, about 8 minutes. Add to the challah cubes, along with the tarragon and parsley. Add stock or broth to the same pan and bring to a boil, scraping up any browned bits. Add to the bread and season to taste with salt and pepper. Mix in the eggs.

To bake the stuffing in a turkey, fill the cavities with the stuffing and truss. Increase the roasting time of the turkey by 30 minutes.

Butter (can use margarine) a baking dish large enough to hold the remaining stuffing. Cover with foil and bake alongside the turkey for 30 minutes. Uncover and bake until top is golden brown, about 30 minutes longer.
To bake all the stuffing in a baking dish, preheat oven to 325.

Butter a 13-by-9-by-2-inch baking dish and spoon stuffing into it. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about 30 minutes longer.
Makes about 12 cups stuffing; enough for 16lb. turkey

Copyright, 2010, Challah Connection

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Kosher Hostess Gift for Thanksgiving

Need a Kosher Hostess Gift for Thanksgiving? Cookbooks are Great!

Thanksgiving is just around the corner! Check out my terrific stuffing recipe that includes–challah! Get a free plain challah with any order over $50.*

Anyone who’s having you over for Thanksgiving probably enjoys cooking – or at least let’s hope so! If you’re looking for a kosher gift to give your Thanksgiving hostess, here are a few ideas.

Send this Barefoot Contessa Cooking Set before the holiday, and your hostess will no doubt be inspired. It includes some really great Thanksgiving recipes: Accidental Turkey, balsamic roasted brussels sprouts, mushroom and leek bread pudding, and sweet potato puree!
Also great: it has a 10 step guide to preparing for Thanksgiving called “Foolproof Thanksgiving.” Now what hostess doesn’t need that?! SEND IT! $99.99
Smitten Kitchen Cookbook Thanksgiving Hostess GiftI also like the idea of Deb Perelman’s new Smitten Kitchen cookbook as a kosher gift for the Thanksgiving chef. Deb Perelman is one of my favorite cookbook writers, and she is also Jewish. While this cookbook isn’t “Jewish,” it does include some fabulous Jewish recipes mixed in with over 100 recipes in total. BUY! $74.99

jewish muslum Cookbook Thanksgiving Hostess GiftSince you’re gathering at Thanksgiving to celebrate thanks and togetherness, this big and glossy cookbook makes a perfect hostess gift for the holiday.

It’s a collaboration of 2 old friends, a Jew and a Muslim, who grew up together in Jerusalem. I think it’s a special gift to give for Thanksgiving, when we’re celebrating the American melting pot!BUY! $74.99

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Giving thanks–to Gail and her turkey

I have a little Thanksgiving confession to make. Growing up, I never really “got” the appeal of our national bird, turkey. Even though my mother is a gifted kosher cook, I always found turkey meat to be a bit bland, even our kosher bird.  My mother did her best to bring out the juices in our store-bought Empire turkey, but it paled in comparison to her other wonderful and kosher Thanksgiving dishes, like challah stuffing, homemade cranberry relish and her unbelievably delicious apple pie (we were not a pumpkin pie family).

vermont seal of qualityAll that changed when we shared Thanksgiving with my friend Gail at her home in Vermont. At her table, I first tasted the true delights of turkey from Stonewood Farm. Three generations of the Stone family currently operate Stonewood Farm, a one thousand acre farm located in Orwell, Vermont. Gail even knows the owners, Paul and Frances Stone. “These are great people,” she says of the couple. The parents of four grown children, Paul and Frances are involved not just in turkey farming, but in community life as well. In fact, Paul is the Democratic Representative from Vermont!

When I first put a forkful of her Thanksgiving bird and Cranberry and Turkey Sausage Stuffing in my mouth, all my preconceptions of what turkey should taste like…well…melted away. The bird was juicy and flavorful. It also doesn’t hurt that Gail, like my mother, is a fabulous cook. But starting with a fresh bird gives a cook a head start out of the gate. These turkeys are not fed antibiotics or growth hormones.

Rum Pumpkin Tart
This Thanksgiving, Gail is coming to our house for Thanksgiving and bringing the turkey with her. It will be a passenger in her car, travelling in a special cooler that she has designated for the 5 hour trip to Connecticut. I will prepare some of the side dishes, of course, serving challah stuffing but also serving some of my favorites, such as green beans, corn bread, cranberry sauce, sweet potatoes and of course, a lot of desserts, including–but not limited to!– carrot cake baked by my sister, chocolate pecan tart, pumpkin tart and a berry tart.

Chocolate Pecan Tart

As I sit around the table with Gail, and our entire family, I will be thankful for their presence in my life.

And Gail’s delicious turkey!

Looking forward to a wonderful Thanksgiving and wishing the same for you,

Jane

P.S. I’ve included Challah Connection’s very own challah stuffing recipe below. (It and many other delicious Jewish recipes can be found on our website). Enjoy!

Caramelized Onion and Mushroom Stuffing

Ingredients:

  • 1 lb. plain challah cut into ½ cubes

  • 6 tablespoons butter (or margarine)

  • 2 large yellow onions, chopped

  • 1 lb fresh cultivated white mushrooms, brushed clean and sliced

  • 3 celery stalks, chopped

  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

  • ½ cup chopped fresh parsley

  • ¾ cup chicken stock or canned low-sodium broth

  • Salt and freshly ground pepper

  • 2 eggs, beaten until blended

  • Preheat over to 400.

    Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl.

    In a large, heavy frying pan over medium high heat, melt the butter. When hot,
    add the onion and cook, stirring occasionally until golden brown, about
    20 minutes. Reduce heat to medium. Add mushrooms and celery and cook,
    stirring frequently until tender, about 8 minutes. Add to the challah cubes, along with the tarragon and parsley. Add stock or broth to the same pan and bring
    to a boil, scraping up any browned bits. Add to the bread and season to taste
    with salt and pepper. Mix in the eggs.

    To bake the stuffing in a turkey, fill the cavities with the stuffing and truss. Increase the roasting time of the turkey by 30 minutes.

    Butter (can use margarine) a baking dish large enough to hold the remaining stuffing. Cover with foil and bake alongside the turkey for 30 minutes. Uncover
    and bake until top is golden brown, about 30 minutes longer.

    To bake all the stuffing in a baking dish, preheat oven to 325.

    Butter a 13-by-9-by-2-inch baking dish and spoon stuffing into it. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden brown, about
    30 minutes longer.

    Makes about 12 cups stuffing; enough for 16lb. turkey

    Copyright, 2009, Challah Connection

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