The Nosh Pit- Kosher Thanksgiving Recipes

(clockwise) Turkey Breast Dinner, Butternut Squash Soup, Sweet Potato Pie, Cornbread Muffins

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Thanksgiving Recipes

While our American cousins enjoy Columbus Day today, we here in Canada are celebrating Thanksgiving Day. Not only is it a long weekend, but also a time to get together with family and friends, and reflect on all the aspects of one’s life to be thankful for – that, and of course, enjoy delicious Thanksgiving dinners. Take a look at these tasty kosher Thanksgiving recipes.

Creamy Butternut Squash Soup from Joy of Kosher

Ingredients:

1 large butternut squash, peeled, seeded and cubed or 2 (12 oz.) packages frozen butternut squash, thawed

1 cup frozen sliced carrots, thawed

1/2 cup chopped onion

4 cups vegetable broth

1/3 cup FRENCH'S® Honey Mustard

1/4 teaspoon curry powder

Directions:

Combine all ingredients in large saucepan. Simmer 20 minutes or until vegetables are tender. Place 2 cups of the soup into blender container. Cover and process on low speed until smooth. (See Note.) Transfer to bowl. Repeat with remaining soup mixture. Return all to saucepan. Season with salt and pepper to taste. Heat through. If desired, serve with a dollop of low-fat sour cream if desired. Note: Caution! Soup mixture will be hot. Place kitchen towel over blender before processing. A hand-held immersion blender may be used instead of the blender. Enjoy!

Parve Crock Pot Stuffing for Thanksgiving from Kosher Food

Ingredients:

14-16 pieces of toasted bread, cut into cubes

3.5 ounces (100 grams) pareve margarine

2 large onions, chopped

2 1/2 cups chopped celery

16 ounces canned sliced mushrooms

1/4 cup chopped fresh parsley

1 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 cups chicken broth (use 4 tsp. parve chicken soup powder in 4 cups boiling water)

2 eggs, beaten

Directions:

Lay bread on cookie sheet and toast in the oven until just crisp. Cool and cut into cubes. Place in Crockpot. Melt margarine in a skillet. Saute onion and celery until beginning to soften. Add mushrooms and parsley. Cook, stirring frequently, until vegetables are heated through. Season with salt and pepper. Mix the vegetables with the bread cubes in the Crockpot. Mix in beaten eggs. Pour chicken broth over the bread and vegetables. Cover. Cook in high for 30 minutes. Lower temperature to low, and cook for 3-4 hours. Variation: For extra turkey flavor, take the neck from your turkey and cook it in the Crockpot with the stuffing. Enjoy!

Kosher Thanksgiving Turkey Recipe from The Kosher Channel

Ingredients:

6-8 pound turkey breast

1 cup fresh parsley, chopped

1 tablespoon dried basil

1 tablespoon dried dill

1 shallot, quartered

2 tablespoons olive oil, divided

1 tablespoon margarine

2 teaspoons lemon juice

1 teaspoon garlic powder

11/2 teaspoons kosher salt, divided

1 teaspoon pepper

Directions:

Preheat oven to 375 degrees. In the workbowl of a food processor, place parsley, basil, dill, shallot, 1 tablespoon of the oil, margarine, lemon juice, garlic powder, 1 teaspoon of the kosher salt and the pepper. Process until a paste is formed. Using your fingers, gently loosen the skin from the turkey, try not to tear the skin. Scoop about a tablespoon of the herb paste onto your fingers, and smear between the flesh and the skin. Repeat until all the herb mixture is used and a substantial part of the bird is coated. Place turkey in a roasting pan, breast side up. Brush skin with remaining teaspoon of oil and sprinkle with remaining 1/2 teaspoon salt. Roast 20 minutes per pound. Remove from oven, allow to rest 20 minutes before carving. Serve with pan juices. Enjoy!

Pear, Pickled Shallots, Popped Wild Rice Salad from Joy of Kosher

Directions:

For the Pears:

4 pears, I prefer Bosc or very small Forelle pears, peeled

1 bottle of dry red wine

2 star anises

1 cinnamon stick

1 cup of sugar

For the Shallots:

10 medium shallots, peeled

1 cup dry red wine or reserved poaching liquid from pears

1 cup red wine vinegar

1/4 cup brown sugar

1 tablespoon mustard seeds

Pinch of crushed red chilies

1 teaspoon kosher salt

For the Popped Wild Rice:

1 cup hand quick-cooking wild rice Olive oil or neutral vegetable oil

Kosher salt

For the Salad:

6 cups baby spinach or favorite salad green

Poached pears, sliced

Pickled shallots, sliced

Popped wild rice

Extra virgin olive oil

Sea salt

Cranberry vinaigrette

Directions:

For the Pears:

Place all of the ingredients in a stainless steel saucepan and simmer very gently until the pears are very dark burgundy and can be easily pierced with a paring knife (about 1 hour). Cool down the mixture and store the pears in the poaching liquid for an extra deep color. If serving that day, reserve the poaching liquid for more poached pears and for pickled shallots.

For the Shallots:

Place all of the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Allow the shallots to cool in the liquid. Store the shallots in the liquid for up to 1 month.

For the Popped Wild Rice

Place a large, heavy-bottom pan over high heat. Add about 1 inch of oil to the pan. When the oil is very hot (400F), add a small amount of rice (about 3 tablespoons). When the rice has popped, remove the rice with a wire strainer and drain on paper towels. Add more to pop. Continue popping until you have enough.
Salt the rice and store in a covered container at room temperature.

For the Salad

Spoon some cranberry vinaigrette on a platter. Arrange the pears and shallots on the vinaigrette. Place the spinach in small bunches on the vinaigrette and sprinkle with popped wild rice. Drizzle the salad with extra-virgin olive oil and sea salt. Enjoy!

The Nosh Pit - Kosher Comfort Food Recipes

The Nosh Pit - Vegan Halloween Candy Recipes

The Nosh Pit: Sweet Potato Awareness Month Recipes

The Nosh Pit - Thanksgivukkah Recipes