Serious Eats

Ask a Chef: What Thanksgivukkah Mashup Dish Would You Create?

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Dale Talde

By now, you've surely heard of Thanksgivukkah, the once-in-a-lifetime holiday mashup of Thanksgiving and Hanukkah. We made latke-crusted turkey stuffing fritters with a liquid cranberry core and schmaltz gravy to celebrate, but there are plenty of other combos out there—just ask these guys.

"I would make a Potato Latke Thanksgiving sandwich. Two latkes stuffed with cranberry sauce, turkey, apple sauce and stuffing- kind of like a Thanksgiving double down." —Dale Talde, Talde and Pork Slope, Brooklyn

"I would create a roti-style potato cake with scallion, leek, and parsley. I'd top it with a smear of toasted hazelnut sour cream or a dollop of cranberry horseradish relish with orange zest." —Frank McMahon, Hank's Seafood, Charleston, SC

"Turkey and matzo ball dumplings." —Richard Kuo, Pearl and Ash, New York

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"I would make a brisket turkey. First, I would braise a whole brisket and roast brined turkey legs. When they both cool I would use meat glue to stick the turkey legs to the whole brisket and then heat the whole thing up in the over once the meat glue dried. The best of both holidays!" —Shane Lyons, Distilled, New York

"I would slice up some pastrami-cured turkey, and eat it on challah with Hellman's mayo, cranberry sauce and grain mustard." —Michael Paley, Metropole, Cincinnati

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"I love matzoh ball soup, so I'd do a turkey matzoh ball soup, using turkey thighs. But instead of a giant matzoh ball, I'd make a bunch of smaller matzoh balls, like albondiga size. And since we're already mashing dishes together, I'd use cilantro leaf in place of the dill, as well as chopped white onion for a little bit of a Latin touch." — Iron Chef Jose Garces

"Besides the dressing, I love a good sweet potato dish. I would make sweet potato latkes and serve them with bourbon whipped cream and pralined pecans. A sweet potato pancake, pun intended!" —Elizabeth Karmel, Hill Country Barbecue Market and Hill Country Chicken, New York

"Potato latke stuffing and turkey sandwiches, fried in turkey schmaltz." —Jamie Bissonnette, Coppa in Boston and Toro in Boston and New York

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[Photograph: Brent Herrig]

"Certainly you should deep fry the turkey to celebrate the miracle of the candle oil. Perhaps you make a dressing with matzo—like a matzo brei with turkey bits and whatever else you like in your dressing. And maybe you make a more Sephardic interpretation of green bean casserole with tomatoes, garlic, and olive oil. For dessert you could make sufganiyot stuffed with pumpkin pie filling or pecan pie filling." —Anita Lo, Annisa, New York

"I would make Kakiage and Turkey Karaage (fried turkey). Kakiage is a kind of tempura in which shredded ingredients (mostly vegetables) are mixed together and it's very similar to latkes, a traditional Hanukkah dish. I would mix pumpkin, onion, carrot, and scallion for a colorful and beautiful tempura. Karaage is also a very popular dish in Japan. It usually means fried chicken, but I would do turkey karaage for Thanksgivukkah. —Iron Chef Masaharu Morimoto

"Cranberry Matzoh stuffing for the bird." — Alfred Portale, Gotham Bar & Grill, New York

"Jewish Dilemma Latkes, fried in bacon fat." —John Gorham, Tasty n Sons, Portland, OR

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"Thankgivukkah at my in-laws will include matzo balls in the butternut squash soup with brussels sprouts and potato latkes topped with swiss chard stuffing." —Michael Anthony, Gramercy Tavern, New York

"The obvious would be turkey matzo ball soup or using turkey fat in the numerous recipes that call for schmaltz. Parsnip puree emulsified with turkey fat....yum!" —Justin Devillier, La Petite Grocery, New Orleans

"You mean Thanksgivingakkah? Sufganiyot is the traditional Hanukkah dessert. They're jelly doughnuts and instead of raspberry jelly, I am going to make them with apple and cranberry." —Jenn Louis, Lincoln and Sunshine Tavern, Portland, OR

"Matzah-crusted turkey breast with potato latke and Manischewitz-braised mushrooms." —Richard Gras, Oak, Dallas, TX

About the author: Jamie Feldmar is a noodle aficionado, barbecue lover, and the managing editor of Serious Eats. You can follow her on Twitter at @jfeldmar.

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