This year, on November 28, 2013, and not again for 79,000 years you might say there is a mash up of yams and white potatoes, with its own distinct name: “Thanksgivukkah.”
Chef Peter X. Kelly, founder and executive chef of Xavier’s Restaurant Group, and creator of Slovenia Vodka; Steve Gold of Murray’s antibiotic free chicken and turkey, Cluck ‘n Moo Burgers and Ruthie & Gussie’s Potato Latke Batter (which won The James Beard Award for best latke in New York); and Hal Roth, chef and owner of one of the Hudson Valley’s renowned bagel and catering shops Bubba’s Bagels, have teamed up to create the ultimate “Thanksgivukkah” recipe: Roasted Turkey with Potato Latke Stuffing.
Turkey is the Thanksgiving bird of choice and latke is the traditional dish served during Chanukah. This “Thanksgivukkah” recipe Roasted Turkey with Potato Latke Stuffing celebrates the best of both holiday traditions.
Select a Fresh 12-14 pound All-natural Antibiotic Free or Organic Turkey
Submerge it overnight in spicy brine created specially by Chef Peter Kelly
Tweak the quintessential Jewish specialty, potato latkes, using a family recipe that has been handed down over the generations and won the prestigious James Beard Award by adding challah and seasonings
Stuff the turkey with the innovative potato latke stuffing
Roast the Turkey
Savor the splendid results and “kvelling” (praise) from family members and friends alike with this once in a lifetime holiday “Thanksgivukkah”