Though Thanksgiving is a secular holiday, its themes of gratitude, community, and recognizing blessings resonate deeply with Jewish values. Both traditions encourage us to pause, reflect, and give thanks.
As families and friends gather, many Jewish households embrace the moment to perform tzedakah — donating food, welcoming guests, or helping those in need. Hospitality and generosity shine.
Starting the meal with Hamotzi, the blessing over bread, is a meaningful way to honor both religious and national identity — a simple act of gratitude for the feast ahead.
And of course, every Thanksgiving has its favorite side dish. In my home, stuffing reigns supreme.
Our apple pecan stuffing with dried cranberries is a festive twist: sweet apples, tart cranberries, and crunchy pecans create a colorful, texture-rich dish. It’s egg- and dairy-free, and easily adaptable — use gluten-free bread or swap chicken broth for vegetable broth to make it vegetarian.
From my family to yours, may your Thanksgiving be filled with family, friends, football and food.
Chag Sameach and Happy Thanksgiving!
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Apple Pecan Stuffing
Yield: Serves 8-10
Ingredients:
8 cups unseasoned stuffing bread cubes
1/2 cup chopped pecans
2 Tablespoons extra virgin olive oil
1 cup finely chopped onion
1-1/4 cups chopped celery
1-1/2 cups finely chopped golden delicious apples
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dried cranberries
2-3 cups low sodium chicken or vegetable broth
Directions:
- Preheat oven to 375 degrees Fahrenheight. Coat a 9” X13” baking dish with nonstick cooking spray and set aside.
- In a dry skillet over medium heat,toast chopped pecans for 3–4 minutes until fragrant, stirring frequently. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and celery, sauté until softened, about 3-4 minutes. Stir in diced apples and cook for an additional 2-3 minutes until apples are slightly tender.
- In a large bowl, add the stuffing cubes, sautéed mixture, parsley, thyme, salt and pepper. Add the dried cranberries and toasted pecans. Stir to combine.
- Add 2 cups of broth and toss gently until bread cubes are moistened but not soggy. If bread cubes are still too dry add an additional ¼ cup of broth at a time until bread cubes are sufficiently moistened. Do not add more than a total of 3 cups of broth.
- Spread evenly into the prepared baking dish.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, until the top is golden and crisp. Serve hot.
- Cover and refrigerate leftover stuffing for up to 4 days. Reheat before serving.
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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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