This Thanksgiving poses a culinary predicament for American Jews. Hanukkah begins the evening before Turkey Day, which means back-to-back laborious meals. Since few hosts would want to simultaneously prep (or eat) latkes, brisket, turkey and stuffing, some food companies have been pushing to combine the two holidays into one they’re calling Thanksgivukah.
The Manischewitz company, which produces Passover matzoh, macaroons, wine and a host of other kosher products, has released a batch of recipes that fuse foods from the two holidays.
In the brand's recipe for savory donut holes (below), corn and onions are stuffed into rounds made of pizza dough. Consider substituting the corn for diced hard winter squash, parsnips, or potatoes. Steam the tubers first to soften before sautéing with the onion.
Manischewitz is also hosting a Thanksgivukah recipe contest. Original recipes are accepted October 28th through November 10th. See their facebook page for more information.
Thanksgiving Stuffed Donut Holes
3 tablespoons olive oil
1 large onion, thinly sliced
1 (11-ounce) can corn niblets, drained well
1 teaspoon thyme
½ cup Manischewitz® All Natural Chicken or Vegetable Broth
Freshly ground black pepper
1 pound prepared pizza dough
Heat olive oil in a large skillet over medium high heat. Add onions and sauté until just beginning to brown. Add corn and thyme and sauté until onions are caramelized. Add broth and reduce until almost all the liquid has been absorbed into the onion mixture. Add salt and pepper to taste and remove from the heat. Divide filling into 16 equal sized portions.
Divide pizza dough into 16 equal sized pieces. Take one of the dough pieces, flatten it, and place a portion of the filling in the middle. Pull the edges of the dough around the fillings and pinch to close completely. Smooth into a ball shape. Repeat with the remaining dough pieces and filling.
Fill a large pot halfway up with canola oil. Heat over medium high heat until oil reaches 375°F on a deep fry thermometer.Using a spoon carefully drop donut holes into the hot oil, a few at a time. Do not overcrowd the pot. Cook until brown, then flip to brown evenly on both sides, cooking a few minutes on each side. Remove and drain on a paper towel lined baking sheet.
Repeat until all donut holes are cooked. Serve immediately.