This week Erin Ryan and Alyssa Mastromonaco are joined at the virtual Thanksgiving dinner table by Grace Parra, Michaela Watkins and Dana Schwartz to discuss the difficulty of not seeing family this holiday season, the upside of new traditions, and what they’re grateful for. Plus, is Thanksgiving food the worst food of all foods? The crew battle-it-out in Fight Club.

Show Notes:

Erin’s favorite Turkey Enchilada Verde Soup

The Schwartz Family Challah Stuffing:
3 loaves challah (cubed and dried in large foil pan…toss a few times to dry out all pieces)
Herb Butter*: (2 sticks butter-melted, olive oil, FRESH sage, rosemary, thyme, basil, parsley, salt & pepper)
1 cup whole milk or ½ & ½
2 packages fresh mushrooms (regular and shitake)
1 onion
3 eggs
6 cloves garlic
1-2 boxes chicken broth (can’t remember….enough to moisten)

*Herb butter (can be made days ahead):
Chop garlic, and assorted herbs in food processor with approx. ½ cup olive oil. Stir in to melted (cooled) butter with salt and pepper. I store in the freezer or fridge and use on the turkey and stuffing.

Saute chopped onion with olive oil until translucent (approx. 3 mins), add sliced mushrooms and about 1/3 of the herbed butter mixture. When cooked, add 1 box of chicken broth and stir through until warm. Pour liquid mixture over pan of dried challah cubes, add beaten eggs and milk. Lightly combine/mix with CLEAN hands.
Add more chicken broth as needed for stuffing to be moist. (You will need to add more broth when reheating).
Cover tightly w/foil and bake until heated about 20 mins, remove the foil top and heat for additional 20 mins for crispy top.
If you made stuffing ahead of time and are reheating: add butter squares/slices spread out on top and add more broth. Cover tightly to re-heat. Remove foil for final 20 mins for crispy top.