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Happy Thanksgivukkah!
Apparently, this is a once in our lifetime experience to have Hanukkah start on the same day as Thanksgiving. It is too irresistible not to celebrate them together!
Last year was the first year we started our own Thanksgiving morning with Sweet Potato & Potato Latkes. We mixed and matched the toppings into fabulous combinations with the Pecan Butter, Applesauce, Beluga Lentil Caviar, Lox, Creme Fraiche, and Capers. These are all great for dinner, breakfast, lunch or anytime. The best part, is you can make them ahead and then refresh in the oven for an easy day of celebrating.
Of course, whether you eat it or not the star for the week is the Turkey. Last week we talked about brining it. This week, plan to smother your Turkey in Herb Butter. The gluten-free Herb Polenta Stuffing adds to the slight Italian theme for this meal as do these Mascarpone Creamed Greens.
But, WAIT! All that dairy, makes it totally not appropriate for Thanksgivikkah. Darn. If you are observing Jewish dietary law here are a few options, first use schmaltz instead of the butter. Alternatively, last week’s Roasted Turkey with olive oil, not butter, is probably more appropriate.
As for sides for such a feast, there is the Wild Mushroom Stuffing, Mushroom Gravy, Classic Mashers (again schmaltz instead of dairy?), Quinoa & Squash Salad, Horseradish Beets, and Apple Squash Soup.
Since Hanukkah will continue beyond Thursday, try the Matzo Dill Trout with Horseradish Dressed Greens.
The Winter Squash Lasagna is a perfect main dish meal when you need a break from the turkey and all of its side dish friends.
What about the leftovers?! I love Thanksgiving leftovers because it keeps the fun going strong for a couple more days. While I am all about re-creating my favorite meal again, mixing them up is even better.
Patty up Kale Mashers or Classic Mashed Potatoes into Potato Pancakes with a bit of leftover Gravy and the Turkey & Greens Hash breakfast will be an ode to Thanksgiving.
And finally for dessert, go gluten-free or pour the Baked Pumpkin Custards into a crust for pie. Either way, be sure to top it with the Persimmon Whipped Cream.
This is it! What is on your menu? Mix and match, indulge and cheers, and allow yourself the true joy of gratitude.
Cook seasonally. Eat consciously. Live well,
