This is the ultimate twist to the classic Thanksgiving stuffing. Not only does it include cornbread for those celebrating Thanksgiving, but it has apple and challah for those celebrating Hanukkah as well. The cashews also add an extra crunch. This is a recipe your guests will not be disappointed with!
- 1 loaf challah bread, diced
- 2 Cups diced rye bread
- 6 cornbread muffins, crumbled into large pieces
- 8 Tablespoons butter
- 2 Cups diced onions
- 1 Cup diced celery
- 2 Cups peeled and diced Golden Delicious apples
- 2 Teaspoons dried rubbed sage
- 2 Teaspoons dried thyme
- 2 Teaspoons onion powder
- 4 Cups poultry stock
- 1 Cup large, salted cashew nuts
- 1/4 Cup freshly chopped parsley
Preheat the oven to 350 degrees. Place the breads onto a large baking pan and toast in the oven until lightly browned, about 15-18 minutes.
In a large sauté pan, melt 1 stick of butter. Add the onions, celery, and apples and sauté for 8 minutes. Add 4 cups of poultry stock and bring to a boil.
Remove from heat.
Place the toasted breads into a large mixing bowl and pour the apple mixture over the bread; mix gently with a large fork. Add 1 cup of cashews and 1/4 cup parsley.
Place mixture into a baking dish and bake uncovered in a 350 degree oven for 30 minutes.
You may add additional stock if needed.