If you don't know what to make for tomorrow, there's still time! Blend the holidays for a Thanksgivukkah treat. Here are some ideas:
Turkey & Root Vegetable Soup
2 tbsp. olive oil
2 cloves garlic, minced
1 large Spanish onion, diced
1 fennel bulb, diced
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 sweet potatoes, peeled and diced
1 pound butternut squash, peeled and diced
4 quarts poultry stock
3 cups diced roasted roasted turkey
3 tbsp. chopped parsley
3 tbsp. chopped dill
Salt and pepper, to taste
12-15 sage-scented matzoh balls (recipe below)
In a large stock pot over medium-heat, add olive oil, garlic, and all the vegetables. Saute for 5-7 minutes. Add the poultry stock, then bring to a boil.
Next, reduce the heat and simmer for 20 minutes. Add the turkey, herbs & seasoning and cook for 5 more minutes, then add the matzoh balls.
Sage-scented Matzoh Balls
Ingredients (Makes 12-15)
7 eggs, separated
1 tbsp. salt, plus a pinch
¼ cup chicken fat
2 cups matzo meal
3 tbsp. club soda or seltzer water
2 tsp. onion powder
2 tsp. sage, chopped and rubbed
1 tbsp. parsley, chopped
Fill an 8-quart pot 75% with water and boil. In a mixing bowl, combine egg whites with a pinch of salt, and whip until they form stiff peaks.
In a new bowl, mix egg yolks, salt, chicken fat, matzo meal, club soda, onion powder and herbs. Fold in egg whites % refrigerate for 15 minutes.
Use your hands to roll into balls and drop in the boiling water. Reduce heat to a simmer and cook covered for 35 minutes.
Individual Cran-Apple Rugelach Pies (12)
For crumb topping:
2 cups all purpose flour
1 cup (packed) brown sugar
1 cup crumbled cinnamon rugelach
1 ½ tsp. ground cinnamon
1 stick chilled unsalted butter, cut into small pieces
12 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
2 lbs fresh cranberries
Juice of 1 lemon and its zest
1 ½ cups sugar
2 tsp. cornstarch
Preheat oven to 350. In a medium bowl, mix flour, brown sugar, crumbled cinnamon rugelach, and cinnamon in a bowl. Add butter, then rub fingertips until it resembles coarse meal.
In a new bowl, add filling ingredients and mix. Transfer filling into pie tins and add topping over pies. Then, set on baking pans.
Bake until crust is golden, about 65-70 minutes, then cool for 15 minutes. A nice complimentary item is vanilla ice cream.
Enjoy your Jewish-American Thanksgiving! It's the last time it will happen!