Disclaimer #1: I know there are a few different ways to spell Hanukkah. <<< I spell it that way.
Disclaimer #2: I know a lot of Jewish families would never consider eating bacon (or any pork) on Hanukkah. I am not one of them.
Disclaimer #3: I know that, technically, this is dressing and not stuffing, but I grew up calling it stuffing and old habits die hard.
Thanksgivukkah. Hm. Doesn’t quite have the same ring to it as Christmukkah, does it?
Those of you who don’t celebrate Hanukkah, probably don’t know (or care) that Hanukkah (which always occurs at a different time each year, but always in December), begins on the same day as Thanksgiving this year. SAY WHAT? Ya. Well. The Jewish calendar is cuckoo. Thank goodness the next time the two holidays crossover isn’t for another 70,000 years. Not my problem.
Now, if you do celebrate Hanukkah, and are troubled as to what you should make (and avoid two completely separate meals, leaving you in the kitchen for three weeks), Stefani from Cupcake Project got a bunch of us together and created a menu for you. Kill two birds with one stone! (God, that’s an awful idiom…)
I made stuffing. (Or dressing…see Disclaimer #3 above ^^^)
If you don’t want to make this for either holiday, it’s worthy of a Sunday brunch!
Onion Bagel and Bacon Stuffing
Prep time: 30 minutes
Cook time: 45 minutes
• 3-4 large onion bagels (about 6 cups), cut into bite-sized pieces
• 12 slices bacon (12 ounces), diced medium
• 1 medium red onion, diced small
• 3 cups low-sodium chicken broth
• 2 eggs
• salt and pepper
• 1/2 cup chopped fresh flat-leaf parsley
Preheat oven to 350. Coat a shallow 2 1/2 quart baking dish with nonstick cooking spray; set aside.
Spread the bagel pieces on a rimmed baking sheet and toast in the oven for 20 minutes. Let cool. Increase oven temperature to 375.
While the bagel pieces are toasting, cook the bacon in a large skillet over medium-high heat, stirring often until crispy, about 7 minutes. Using a slotted spoon, transfer to a plate, lined with a paper towel. Add the onion to the pan with the bacon drippings and cook until soft, stirring occasionally, about 5 minutes.
In a large bowl, whisk together the broth and eggs; season with salt and pepper. Add the bagel pieces, bacon, onion, and parsley; toss to combine. Let sit for 10 minutes.
Transfer mixture to the baking dish and bake until top is golden brown, about 45 minutes.
(slightly adapted from Rachel Ray)
Check out what everyone else made!