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Bread puddingâ€”essentially made from stale bread and custardâ€”originated in England as a poor familyâ€™s dessert. Every culture handles its leftovers differently; in Jewish cooking, the most common pudding recipes include kugel and matzo brei. This particular savory version uses eggs and chicken stock for the custard instead of milk, and the bread is seasoned with all the flavors of Thanksgiving. If you donâ€™t have stale bread for this, save your bread ends instead, using a variety of different breads (other than sandwich bread).
Thanksgiving Dinner Bread Pudding
1.Â Preheat oven to 350 degrees. Cube bread into 1-inch pieces. Bake the bread cubes on a baking sheet for 20 minutes. Turn the oven off and leave the cubes in the oven as it cools.
2. Chop onions and sautĂ© over medium heat with olive oil. Chop the celery into a small dice and toss it in with the onions. Cook for 10 minutes until the onions are translucent and the celery softens slightly.
3.Â Add 1 Tbsp. sage into the onion mixture. Over the onion mixture, strip the leaves off of two sprigs of thyme by running your fingers, pinched, along the stem (try the opposite direction if that doesnâ€™t work well). Add 1 tsp. salt and 1/2 tsp. pepper and stir until mixed. Take the onion mixture out of the pan and put 1/4 cup in a medium-sized bowl to cool. Put the rest aside in another bowl to cool.
4. Take the bread cubes out of the oven and preheat the oven to 350 degrees again. Toss the bread cubes in with the larger portion of the onion mixture and set aside.
5. Once cool, add the ground turkey into the ÂĽ-cup onion mixture. Separate two eggs, keeping the whites. Add the two egg yolks to the ground turkey. Add 1 tsp. salt, 1 tsp. pepper, brown sugar and 1 Tbsp. sage. Add fresh cranberries and mix together until uniform.
6.Â In the same pan you used for the onions (no need to rinse it!) add vegetable, grapeseed or canola oil. Form small, burger-sized patties with the turkey mixture and fry them over medium-high heat for about 4 minutes a side. They should be browned on the outside and opaque in the middle. Put the patties aside on a plate to cool. Once cool enough to touch, break them into large pieces.
7.Â Toss the patty pieces with the bread cubes and onion mixture. Any juices on the plate can be added to the mixture as well.
8. Add four additional eggs to the two egg whites. Whisk with a fork and add a pinch ofÂ salt and pepper. Pour eggs and chicken stock over the bread-pudding mix. Add the remaining thyme and sage, plus the dried cranberries.Â The best way to mix it all is with your hands. If the mixture is still fairly dry, add another 1/2 cup of stock.
9.Â Put 1 tsp. vegetable oil in a 9×13 glass baking dish and grease the dish with a paper towel. Gently lay the mixture into the dish. Pat down lightly. If you have extra mixture, you can bake it separately in a small dish. Bake for 30-45 minutes, uncovered. After 30 minutes, sprinkle the potato-chip mixture on top and continue baking. Serve with roasted vegetables, green beans or a nice fall salad.
Serve with some roasted vegetables, green beans or a nice fall salad.
Thanksgiving is a North American tradition that falls just at the end of the great harvest before the soil freezes and goes dormant for the winter. It is a meal that tells tales of the Native Americans who owned the soil and the Puritan immigrants who were looking for new soil from which to harvest meals and on which to live more freely. WhileÂ each family has their own must haves on the table and Thanksgiving traditions (Football or Charlie Brown on TV), one thing that holds true for just about every family is that there will be leftovers.
If you look for some history on the knish, most routes point to Brooklyn, NY, but their heritage goes all the back to “the old country” in Poland. Traditionally a knish is filled with potatoes mashed with onions and schmaltz (rendered chicken fat). There are also kasha knishes (buckwheat), and the sweet cheese knish. My knish takes your Thanksgiving leftovers and puts them in a wonderful little package that can be enjoyed right away or frozen to nosh (snack) on later when you’re craving a little taste of Thanksgiving.
Note: This recipe uses a dairy free stuffing in order to keep the recipe Kosher. The gravy is also dairy free and is thickened with the schmaltz from the turkey gravy: When you separate the fat from the gravy, chill it and use it to make your flour slurry toÂ thicken the gravy.Â
Sage Warm Water Knish Dough Ingredients
1. Â Begin by making the fried sage leaves. You will need to make sure your leaves are completely dry before starting. Have a plate with a paper towel on it nearby and a slotted spoon. Heat the 1/4 cup of olive oil and the 1/4 cup of canola oil over medium heat in a small pan with a tight fitting lid. Once the oil is hot (if you splash a drop of water on it, it dances about and sizzles), with the lid in one hand, carefully toss in 1/4 of your sage leaves andÂ immediately place the lid on top of the pot. The leaves will sizzle furiously. Once the sizzling stops, gently give the leaves one last stir and then carefully remove them and place them on the paper towel. Repeat with the rest of the leaves in 3 more batches.
2. Â Set the prettiest leaves aside as a garnish. The rest you will break into your dough.
3. Â Set the sage oil aside and let it cool.
4. Â In a food processor, with the steel knife, process the eggs, the 1/2 cup of cooled sage oil, and warm water for 5 seconds or until mixed.
5. Â Add to the egg mixture: salt, baking powder and flour. Process with 2-3 on/off pulses. Then crumble in the sage leaves. Process everything until just blended through.
6. Â Add a small handful of flour to a bowl just to coat. Put the sticky knish dough into the bowl and let it rest for 10 minutes while you prep your fillings.
7. Â Preheat oven to 350Â° F. Grease a baking sheet with canola oil or some sort of oil spray.
8. Â Add 1/2 cup of stock and 2 tsp of pepper to your stuffing and mash it all together with a fork so you have a very soft mashed stuffing. If your stuffing is very dry you can add a little more. If you have a very soft stuffing you may need a little less.
9. Â Cube your turkey. You can do a mix of dark and light meat.
10. Â Add the zest of one lemon to your cranberry sauce.
1. Â Now it is time to assemble. Divide your dough into four sections. Each section will be divided into six balls of dough for a total of 24. Working with one section at a time, make six balls of dough. On a floured counter or cutting board, roll out one dough ball at a time as thinly as possible. The dough will almost be see-through. Make sure you have no holes. If you have a hole, ball it up and start again.
2. Â Take your rectangle of dough and add in a tablespoon or so each of turkey and stuffing. Add in a few slices of vegetables and a 1 tablespoon of cranberry sauce. Adjust amount of filling to fit inside the dough. After the first one, you will have a good sense of how much is too much.
3. Â Carefully stretch the dough over the top of the stuffing pulling one side at a time over and layering them on top of one another. Then, flip the knish over so the seam is on the bottom and place it on the greased baking sheet. Continue with the rest of the dough. I like to bake 6 at a time, but you can do more if you like.
4. Â Blend your egg with 1 tablespoon of water to make an egg wash. Brush the knishes with the egg wash and sprinkle with a little salt. Bake the knishes for 35-40 minutes until golden brown.
To serve, garnish with a fried sage leaf, warm up some gravy and serve with a side of cranberry sauce. Enjoy your gourmet leftovers!
Sukkot is synonymous with fall fruits and vegetables which are often used to decorate the sukkah. No specific foods are required but using the abundance of our local harvest replicates the Israelites bringingÂ some of the bounty of their harvest to the Temple in Jerusalem. Making the long trek to the city, the travelers dwelled in temporary huts, or sukkahs, at the base of the Jerusalem hills.
It is customary to sleep and eat in the sukkah for eight days. In many climates this is not advisable, but eating in the temporary hut that has a lattice roof through which to view the stars was mandated in the Talmud on this holiday. Mandate aside, it is customary to invite friends and family to partake of a meal in your own sukkah (or to visit friends who have built one).
Dishes that are easily transported from your kitchen to the table outside are preferred and, of course, includingÂ nature’s fall produce is a must. Here is a side dish that can be made dairy with butter or parve (no milk or meat products) if anyone in your sukkah keeps kosher. It is Caribbean in origin, an area of the world where many Jews settled 400 years ago. You can, of course, bake your own sweet potatoes and small pie pumpkin to mash for this sweet potato pumpkin cazuela, but to save time and even allow your young children to help you make this recipe I call for canned pumpkin and sweet potatoes in light or no syrup.
One word of warning: This dish is so very delicious that I would double or triple the ingredients if you are making it for more than four people. And don’t forget Thanksgiving. But, please, hold the marshmallowsâ€”this is not a dessert, but could be served with any number of other dishes.
Sweet Potato Pumpkin Cazuela
1. Â Place the butter or coconut oil in a 2-quart Pyrex bowl and microwave for 45 seconds.
2. Â Whisk the sugars, flour and salt into the butter to combine.
3. Â Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.
4. Â Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.
5. Â Combine the water with the spices in a small glass cup and microwave for 3 Â˝ minutes. Let the spices steep for 5 minutes. Strain the spiced water through a fine mesh strainer into the pumpkin-potato mixture and stir to incorporate.
7. Â Butter a 2-quart casserole and pour the mixture into the prepared dish.
8. Â Bake covered in a pre-heated 350Â°F oven for 1 hour. Serve hot out of the oven or reheated warm or hot.
Sugar pie pumpkins are about 1 Â˝ pounds and very rounded. Always use them when a recipe calls for cooked pumpkin. Larger pumpkins are more watery.
Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.