Chanukah + Thanksgiving = Recipe Mashup Mania

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For the first time in over 100 years, the first night of Chanukah and Thanksgiving coincide in an epic food holiday to rival all others. Thanksgivukah, the coined term, is a once in a lifetime event that is certainly not to be missed!
If you’ll be frying up latkes and basting turkeys on that Thursday, you can now also create one incredible table filled with classic holiday mashups for your friends and entire mishpocha to indulge and share.
Foods such as Deep Fried Turkey with a side of Pumpkin Latkes do not have to be culinary myths. These tasty bites deserve to be cooked and served, and what better day to do so, than on this rare festival of food day.
Here’s just a taste of our most mouth-watering Thanksgivukah mashup recipes, featuring your favorite Manischewitz products, that will make your guests wish that these holidays collided every year!
Now if only you can get your hands on that elusive Manerky (Turkey shaped Menorah) as the perfect table centerpiece!

Deep Fried Turkey Meatballs

Yields 18-20 meatballs

Sure, deep-frying a whole turkey has been done before. From our experience it is a messy, megillah job that takes much time, effort and special equipment to make the recipe work properly. Why not make life a little simpler and a whole lot tastier, by making this recipe for deep fried turkey meatballs? This recipe is also a great appetizer, and your kids will absolutely gobble them up!

  • 2 pounds ground turkey
  • 1 cup crushed Manischewitz® Onion Tam Tams™
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet red paprika
  • A bissela of salt & pepper to taste

  • 2 cups all purpose flour + 1/2 cup for dredging
  • 1 large egg, lightly beaten
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (12 ounce) can of seltzer
  • Vegetable oil for frying

DIRECTIONS: Heat 3 inches of oil in a deep-frying pot. In a large bowl, thoroughly mix the ground turkey, crushed tam tams and all of the spices. In another large mixing bowl, combine the flour, egg, baking powder, salt, and pepper. Pour in the seltzer and whisk to a smooth batter.< With slightly damp hands, roll out your turkey mixture into the size of small golf balls. Then, one at a time, dredge each turkey ball all over with flour and then dip them into the batter until fully coated. Place them gently into the hot oil, frying them for about 4-5 minutes until fully cooked and golden brown. Remove with tongs onto a paper towel. Serve hot with some warm cranberry sauce for dipping.

Pumpkin Latkes

This recipe is a fun take on the traditional potato latke. What is really great about this recipe is that these latkes can be served as a savory side dish or as a sweet dessert with ice cream or whipped topping. Either way it’s sure to make a smash!

  • 1-1/2 cans of pumpkin puree
  • 2 large eggs
  • 1/2 cup unbleached (all-purpose flour)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • Olive oil, coconut oil or non-stick cooking spray

DIRECTIONS: Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the same bowl with a wooden spoon. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the puree mixture, along with the nutmeg and a pinch of black pepper. Use a fork to combine all the ingredients in to a light batter, being careful not to over mix it. Heat oil or cooking spray in frying pan. Fill pot no more than 2/3rds of the way full, allowing room for the oil to expand. Drop heaping tablespoons of the batter into the oil and cook about 2 minutes per side, until latkes are golden brown. Fry the remaining batter in batches. Garnish with fresh parsley and sour cream. If serving as a dessert, top with ice cream, whipped topping or caramel sauce.

Cranberry Donut Muffins

Who doesn’t love a jelly filled donut on Chanukah? Mash up your holiday dessert with this cranberry filled donut muffin. It’s the perfect way to end your Thanksgivukah meal!

  • 2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup oil
  • 1/4 cup whipped topping
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • cranberry relish from the can
  • sugar for sprinkling over the muffins

Heat oven to 350 degrees. Grease the muffin pans. Sift the dry ingredients together. Then in a separate bowl, mix together the eggs, oil, whipped topping, coconut milk and vanilla. Add the wet ingredients into the dry ingredients and mix until just combined. Using an ice cream scooper, fill the muffin cups almost halfway, then add a generous dollop of the cranberry relish in the center, and cover with a little more batter. Bake for 18 minutes, or until muffins have baked and turned a nice golden color. Cool in pan on rack for 5 minutes, then turn over to cool for another 10 minutes. Using a pastry brush, brush the tops generously with coconut milk, then dip into sugar and serve.

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