please tell me you did not actually think that i was making plain jane and easy peasy sufganiyot yesterday and being serious about it.
i mean, ok, they are a solid second rate choice for when you're busy last-minute constructing your menorah. but no way would any guests of mine catch me just making sufganiyot.
when you're religion tells you to eat donuts, you eat donuts with a capital d. you work all day in the kitchen and you make it all from scratch, or you at least go to the donut plant. you don't just fry bullshit dough out of a can.
so if you haven't already figured it out, i quickly made donuts yesterday so that i could have day old donuts today in order to simulate the timing between the first night of hannukah and thanksgiving... so that i could make stuffing out of my day old sufganiyot... so that i could make thanksgiving even fatter.
i didn't actually make them to eat them and share them with my friends.
i won't even try to sugarcoat this (heh. get it? cause sufganiyot are coated in sugar?), this is going to be the reason that we all explode on thanksgiving. you might have trouble saving room for pie. or latkes. or whatever. this stuffing is the perfect marriage of the three food groups of salty, sweet, and bacon. it for sure isn't kosher (unless you use a dairy-free donut and turkey bacon). and i have only tried this with my biscuit dough sufganiyot, which are rather cakey, so if you plan on having a sufganiyah of a different texture, i recommend testing it out before the big day. i could see lighter doughs getting a bit too soggy, but i hope to be proven wrong.
this recipe is based on the recipe that i wrote last year for pastrami sandwich stuffing. which presents another thought: does there need to be a stuffing-centric concept pop-up restaurant? yes, yes there does.
sufganiyot stuffing with bacon
makes 6-8 servings
one batch of these sufganiyot
2 tb olive oil
1 small onion, chopped
2 stalks of celery, chopped
2 pinches of kosher salt
4 slices of bacon, chopped
1/4 c dried cranberries
1 c chicken or vegetable broth
a pinch each of ground cloves, ground cinnamon, and thyme
a small handful of fresh parsley
preheat oven to 200 f. slice open your sufganiyot, extract the jam as best you can, and set it aside. cut sufganiyot into 3/4-inch pieces and then bake for 1 to 1 1/2 hours, stirring every 30 minutes, until they're very dry. when they're done baking, remove them from the oven and crank the heat up to 375 f.
heat olive oil in a skillet over medium heat. cook the onion and celery until soft and translucent, 5-7 minutes. add the bacon and dried cranberries, and heat until the bacon is cooked through.
in a medium bowl, whisk together the broth, egg, spices, and reserved jam (you'll want 1/4 cup of jam-- if you don't have enough reserved from the donuts, add more).
in a greased large loaf pan, gently combine the sufganiyot cubes and the onion mixture. fold in the parsley and the broth mixture to coat the cubes evenly. bake for 45 minutes.
enjoy while wearing your prettiest eating pants.