Thanksgivukkah is upon us! For those of you who have no idea what I’m talking about, the first day of Hanukkah happens to fall on Thanksgiving. I’ve been walking around telling everyone how excited I am for the fusion of latkes and turkey, but it turns out I won’t even be celebrating it. In fact, the first night of Hanukkah (which is when we’ll be doing our dinner) is actually on Wednesday night, not Thursday and while my American mother will be hosting a Thanksgiving party on Saturday, I am not invited. Great.
- 1 recipe of pumpkin cornbread, sliced and cut into cubes
- 1 T olive oil
- 1 large yellow onion, diced
- 4 stalks of celery, sliced thinly
- 3 cups of mushrooms, sliced
- 1/2 cup pecans, roughly chopped
- 1.5 tsp dried sage
- 2 tsp poultry seasoning
- 1 cup water
- salt and pepper, to taste
- 1. Bake the cornbread and let cool completely.
- 2. Add olive oil to a large skillet over medium heat.
- 3. Add onions and celery and sauté for 5 mins.
- 4. Add mushrooms and continue cooking until fully cooked
- 5. Add cornbread and spices and cook for 1 min.
- 6. Add water and let absorb.
- 7. Serve warm or store in refrigerator for up to 5 days.
Featured On: Wellness Weekend
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