Thursday, November 7, 2013


We've been hearing about this for months now, the first day of Hanukkah and Thanksgiving coincide (we light candles starting Wednesday night).  This hasn't happened since 1888 and won't again for over 70,000 years.  So it is fair to say that this is the only Thanksgivukkah any of us have, or will, see.  And that is something really special!
Blogs, Pinterest boards, clothing and other merchandise have all popped up about Thanksgivukkah.   My favorite aspect of this upcoming holiday is the food.  And I'll be the first to tell you that I am looking forward to having cranberry sauce, instead of apple, on my latkes. 
Since Thanksgivukkah is fast approaching, I started to test a recipe that I want to use for Shabbat, the day after Thanksgivukkah.  I think the recipe will be great with leftover turkey and stuffing without it looking or tasting like you are using leftovers.  I tested this recipe with ground turkey, because I didn't have time to roast a turkey too.
Thanksgiving-stuffed Acorn Squash
1 package of seasoned stuffing mix * can use leftover stuffing
1 lb ground turkey *can use leftover roasted turkey, chopped or shredded
3 acorn squash
1 onion
3-4 stalks of celery
3-4 carrots
1 cup craisins
Chicken broth or water, as needed for stuffing mix
Pre heat oven to 350 degrees.
Microwave acorn squash (1 at a time) for 2-3 minutes.  This makes it a little easier to cut the squash.  With a large knife, cut squash in half, de-seed (save the seeds to toast if you like them).  Place the squash, cut side down, on a large baking sheet.  Bake until tender, but not soft, about 25 - 30 minutes. 
In the meantime, brown turkey (or chop leftover turkey) and prepare stuffing as directed on package.  If the package does not mention, add sautéed onion, carrots and celery.  After turkey is browned and stuffing is made, combine the two and add the craisins. 
Take out acorn squash and flip over.  Fill stuffing mixture into the squash and re-heat for another 10 minutes until squash is soft.  Top with toasted squash seeds (or even a little leftover cranberry sauce). 
This makes 6 over filled squash halves for large portions.  However, if you will be eating this with other dishes, you might want to cut the halves again and serve quarters.