Yes, yes, yes, I know. It’s already been Thanksgiving. It’s already been the first night of Chanukah. It’s already been Thanksgivukkah. What can I say? I was busy enjoying those holidays rather than posting to the blog. Perhaps you’ll forgive me when I offer you so many photos. Stick with me, as there are glorious sights to see– Maneschewitz- brined Turkey! Latkes! Pecan Pie Rugelach! Oh, the mash up of Jew and Pilgrim!
We did, in fact, celebrate Thanksgivukkah. I based some of my recipes on this post.
Our menu? Maneschewitz Brined Turkey with gravy, mashed potatoes, potato latkes, cranberry applesauce, challah chestnut stuffing, roasted brussel sprouts with pomegranate molasses, green beans, chocolate chip cookies and a pecan pie. Whew.
I will confess that a few weekends before The Big Day, I made pecan pie rugelach. It was an unmidigated disaster. So one of our guests brought us a pecan pie. Just the regular old kind which I love.
Where to start? The turkey was brined in a “normal” way but with the addition of that wonderfully, cloyingly sweet wine, Manischewitz,
The recipe called for a lot of butter to be massaged into the bird. Gross but I did my duty.
I peeled a ton of potatoes for both mashed and fried (latkes).
The stuffing was unbelievably good. I love stuffing in general and when you add chestnuts and challah (dense, eggy challah) it’s just out of this world.
How all good things begin:
I followed the shiksa’s recipe pretty loosely– I used butter as I wasn’t worried about keeping kosher– and chicken broth. I didn’t measure the veggies or the chestnuts, just threw in what I thought would work. But I did use the mushrooms.
Of course, we had to have latkes. It was, after all, Chanukah.