Thanksgivukkah - Kosher Connection

This month, the Kosher Connection is recognizing the odd combination of Thanksgiving and Chanukah.  It is a once in a lifetime event that the two coincide and people are having a blast preparing food that covers both holidays.  The kosher cooks have their challenge to come up with appropriate food for the holiday.
 
I made Turkey-Mashed Potato Burgers with Cranberry Stuffing Cups.  That would cover the turkey, mashed potatoes, cranberry sauce and turkey.  As far as I am concerned, the burgers could have shared the honors with mashed sweet potatoes.
 
Cranberry Stuffing Cups - Gluten-Free

Ingredients:

1/4 cup chopped onion
1/4 cup chopped celery
1 - 2 tablespoons oil
6 cups seasoned bread cubes (gluten-free challah or white bread)
1/2 cup dried cranberries
½ teaspoon dried thyme
1 egg, beaten
1 cup organic vegetable broth
Salt and pepper to taste 

Method:

Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spray.

Cook onion and celery in butter over medium heat until translucent.

In a large bowl, combine bread cubes, dried cranberries and thyme. 

Add onions, celery and vegetable vegetable broth. Mix well. 

Add egg and mix. Season to taste.

Spoon stuffing into muffin cups.  Fill them and press down slightly.

Bake 20 minutes or until set and browned. 

Remove from pan and serve.

Turkey-Mashed Potato Burgers

Ingredients :

2 cups mashed potato 
1 pound ground white turkey 
1/2 cup finely diced  onion
1/2 teaspoon ground cumin
Oil for frying (Chanukah is all about frying.)

Method:

In large bowl, combine  potatoes, turkey, onion, and cumin. Mix together.
 
Using a 1/2 cup measure, make 5 patties. 

In large skillet over medium heat, heat oil. Cook burgers on both sides for one minute.

 I copped out here and put them in the oven for about 20 minutes instead of frying them, the entire time.  We do avoid fried foods and these certainly could be fried until cooked through.

There is a lot of mashed potato in these and yet they were not soft as I had expected.  They seemed like "normal" burgers.

This is a casual Thanksgiving but perfect for Chanukah when we less formal.  The question is, "Do I make these again for our Chanukah party?"



Comments

  1. gluten Free A_Z BlogNovember 18, 2013 at 12:14 AM

    Chaya,
    Looks like a fun and clever meal for this rare holiday. YOu made use of all the traditional ingredients for both holidays.

    ReplyDelete
  2. AnonymousNovember 18, 2013 at 11:31 AM

    Very clever how you covered all the bases with the turkey burger and stuffing cups. My son loves burgers and turkey--I have to give this a try.

    ReplyDelete
  3. CharleneNovember 18, 2013 at 3:18 PM

    Looks like a fun challenge! We've done Chrismakkuh in my family for a number of years, it's hard to switch gears to Thanksgivukkah isn't it? I can't wait to try some of these.

    ReplyDelete
  4. Goodbye ZaftigNovember 20, 2013 at 2:55 PM

    The turkey potato burgers look delicious! I can't wait to try them out!

    ReplyDelete
  5. RonnieVFeinNovember 21, 2013 at 9:41 AM

    I have been thinking of ways to make burgers without bread crumbs. This is perfect! Needed some gluten free burgers. Thanks!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more