Kosherize It: Thanksgivukah Stuffing

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

Jewish Week Online Columnist

A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.

I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.

4 tablespoons extra virgin olive oil, plus more for greasing pan(s)
3 cups kosher chicken broth
4 eggs, lightly beaten
2 onions, diced
2 cloves garlic, chopped
1/2 lb kosher ground turkey
1 cup button mushrooms, chopped
6 cups bread (baguette, whole wheat—even challah will work), preferably stale, cut into 1-inch cubes
Leaves from one sprig fresh rosemary, chopped
1/2 tsp each of salt and pepper

Mediterranean-Style Sea Bass

Mix up a marinade that enhances the subtle flavors of fresh fish.

Special To The Jewish Week

I truly believe that when you start with good quality, fresh fish, you don't need to do too much to it. The fish should taste delicious on its own. The sauce or marinade should simply enhance the flavors that already exist. That's why this recipe works so well. The paste made of sun-dried tomatoes, capers, scallions and garlic is rich but simple. It brings out the flavors of the fish and makes a perfect lunch or dinner dish. It also looks stunning.


3 tablespoons capers, drained
8 oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
4 scallions, white parts only
2 garlic cloves, peeled
Kosher salt and freshly ground pepper
6 sea bass fillets, about 6 ounces each, skin removed

Carrot, Apple, and Honey Soup For The New Year

Ras el Hanout, the spice to top all spices, is the perfect blend of flavors for a sweet Rosh Hashanah.

Special To The Jewish Week

Ras el Hanout is not new – but the kosher versions are. A spice blend that is one of the culinary treasures of North Africa, its very name invites you to try it -- translated from Arabic, the words literally mean “top of the shelf.”

2 tbsp vegetable oil
1 medium onion, chopped
1 large apple, peeled, cored and chopped
2 medium cloves garlic, chopped
1-1/2 lbscarrots, peeled and sliced
4 cups vegetable stock
4 whole cloves
2 tsp Ras el Hanout
1/4 tsp hot sauce (such as Tabasco), optional
Salt to taste
1 tbsp honey
1 cup coconut milk

Jon's Roast Chicken

Stumped over what to cook for dinner? Here's your succulent solution.

Jewish Week Online Columnist

This recipe is tried and true. It's one of those recipes when you're not sure what to make...make this! If you don't own a vertical chicken roaster, use a soda can instead, though I highly recommend investing in one. A perfectly roast chicken, brown and golden, flavored with fresh lemons and garlic. You can't ask for more than that!

Recipe from The Modern Menu, by Kim Kushner.

1 roaster chicken, 3 to 4 pounds
Kosher salt
Black pepper
2 lemons, halved
1 garlic bulb
1 tsp olive oil
10 thyme sprigs, divided
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