Chef’s Tables: Pass the Stuffing

Eau Palm Beach Resort & Spa's Executive Chef Josh Thomsen shares a complex recipe for stuffing, reinterpreted from the Sephardic dish, charoset.Charoset is a Sephardic dish served at Passover Seder, a ritual feast celebrating the start of the Jewish holiday, so its roots as a family-gathering dish make it perfect for Thanksgiving, too. Fair warning: It’s also a complex dish to prepare. Josh Thomsen, executive chef from Eau Palm Beach Resort and Spa in Manalapan, reinterprets the beloved staple as a stuffing with savory ingredients like chicken broth, onion, celery, and toasted pine nuts.

“I have many fond memories of my Jewish family all seated around our family table over the holidays, and I love connecting to the past through food.”

Toasted Pine Nuts, Challah, and Apricot Stuffing 

Serves 4-6

  • 3/4 lb. unsalted butter
  • 1 white onion, medium dice
  • 1 head celery, medium dice
  • 1 cup dried apricots, sliced thinly
  • 1 tbs. fresh sage
  • 1/2 tbs. fresh thyme
  • 2-3 cups chicken broth
  • 1 loaf challah bread, cubed
  • 1 cup toasted pine nuts
  • Salt and pepper


  1. In a large saucepan, melt butter and sauté onions, celery, and apricots until soft.
  2. Add sage and thyme, and sauté 2 more minutes. Add bread and stir to coat evenly.
  3. Add broth in batches until stuffing becomes moist without being too wet.
  4. Continue stirring and add pine nuts and salt and pepper to taste. Make sure liquid is evenly absorbed into the bread.
  5. If mixture is too moist, add more bread; if mixture is too dry, add more broth.


For more Thanksgiving recipes, click here.


Photography by Libby Volgyes

Styling by Janderyn Makris, Earth and Sugar 

Flowers by Flower and Fringe

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