turkey

Happy Thanksgiving, Comrade

From Georgia (the country), spiced cranberry relish to go with turkey kotleti.

Special To The Jewish Week

With its lavish spicing and creative use of fresh herbs, Georgian food was adored by Russians. This tangy, vibrantly flavored relish is classically made with sour plums called tkemali, but it adapts beautifully to Thanksgiving cranberries.

 

 

 

Ingredients
Ingredients: 
One 12-ounce bag of cranberries, rinsed and picked over
4 tablespoons sugar, or more to taste
1-1/2 cups water, or more as needed
1 large garlic clove, crushed in a press
1 teaspoon dried mint, crushed
1/2 teaspoon ground coriander
Large pinch Aleppo pepper or small pinch dried chilies
Large pinch of ground fenugreek
Pinch of cinnamon
Kosher salt and freshly ground pepper, to taste
3 tablespoons finely chopped cilantro leaves
2 scallions, thinly sliced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or tarragon

For Turkey Day, A Jewish-Italian Tradition

Make a meatloaf the way they do in Venice and Ferrara.

Jewish Week Online Columnist

This year’s much-hyped “Thanksgivukah,” aside, many Jews always celebrate Thanksgiving Day with an intensity usually reserved to our most sacred holidays. We identify with the Pilgrims, who travelled across an ocean to flee religious persecutions and find freedom. With their sweat and faith, they fought against illness and scarcity, finally turning America’s wilderness into their “Promised Land.”

Ingredients
Ingredients: 
About 4 lbs turkey meat, mostly dark
Few slices Hungarian salami, finely minced
2 raw eggs and 2 boiled eggs
1 tbsp freshly minced parsley
Handful pistachios, optional
Salt and pepper
Chicken or meat broth

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.

Ingredients
Ingredients: 
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
Syndicate content