Cooking For The Upcoming 'Thanksgivukkah' Holiday - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Cooking For The Upcoming 'Thanksgivukkah' Holiday

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Brentwood, CA -

This year we have "Thanksgivukkah." Thursday brings not only Thanksgiving -- BUT the first full day of the Jewish eight-day festival of lights as well.

Bob DeCastro joins us in Brentwood to tell us how this unique holiday will be celebrated.

Sage Pine Nuts Challah Stuffing


  • 1 lb. plain challah cut into 1/2 cubes
  • 6 tbsp. butter (or margarine)
  • 2 large yellow onions, chopped
  • 1/2 cup pine nuts
  • 3 celery stalks, chopped
  • 1 tbsp. fresh sage, chopped
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup chicken stock or canned low-sodium broth
  • salt and freshly ground pepper
  • 2 eggs, beaten until blended


Spread challah cubes in single layer in a large baking pan.  Bake, stirring occasionally, until golden brown for about 10 minutes.  Transfer to a large bowl.

In a large, heavy frying pan over medium high heat, melt the butter.  When hot, add the onion and cook, stirring occasionally until golden brown for about 20 minutes.  Reduce heat to medium.  Add mushrooms and celery and cook, stirring frequently until tender for about 8 minutes.  Add to the challah cubes, along with the tarragon and parsley.  Add stock or broth to the same pan and bring to a  boil, scraping up any browned bits.  Add to the bread and season to taste with salt and pepper.  Mix in the eggs.

To bake the stuffing in a turkey, fill the amities with the stuffing and truss.  Increase the roasting time of the turkey by 30 minutes.

Butter (can use margarine) a baking dish large enough to hold the remaining stuffing.  Cover with foil and bake alongside the turkey for 30 minutes.  Uncover and bake until top is golden brown, about 30 minutes longer. 

To bake all the stuffing in a baking dish, preheat oven 325 degrees.

Butter a 13 x 9 x 2 inch baking dish and spoon stuffing into it.  Cover with foil and bake for 30 minutes.  Uncover and bake until the top is golden brown, about 30 minutes longer.

Makes about 12 cups of stuffing; enough for a 16 lb. turkey.


Sweet Potato Latkes with Sour Cream and Cranberry Sauce


  • 3 scallions, white and light-green parts only, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp. coarse salt
  • 1/2 tsp ground ginger
  • 1/4 tsp. ground cardamom
  • 1/4 tsp freshly ground pepper
  • 1 1/2 lbs. sweet potatoes (about 3 largE), peeled and grated on the large holes of a box grater
  • 1 1/2 lbs. Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
  • Peanut oil, for frying
  • Sour cream and apple sauce, for serving


In a large bowl, combine scallions and eggs.  Add flour, salt, ginger cardamom, and pepper and stir until incorporated.  Add both kinds of potatoes and toss until combined and evenly coated.

Fill a large skillet with about 1/2 inch oil.  Place over medium heat until oil is almost smoking.  (To test, drop a small bit of batter into the skillet; it should sizzle upon contact).

Working in batches so as not to crowd skillet, carefully spoon about 2 tbsp. batter into oil for each latke.  Lightly tamp down to flatten.  Cook, turning once, until golden on each side, 2-3 minutes.  Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain.  Repeat with remaining batter.  Serve immediately with sour cream and applesauce.


Challah/Apple Bread Pudding


  • 2 tbsp. butter or margarine for greasing
  • 2 cups non-dairy creamer or milk for dairy
  • 6 large eggs
  • 1 1/4 cup sugar
  • Seeds scraped from 1 vanilla bean
  • 5 cups diced (1/2 inch) challah
  • 2 cups diced sweet apples, peeled and cored
  • Honey to drizzle


Preheat an oven to 350 degrees.  Grease individual ramekins or a 9 x 13 inch baking pan with the margarine.  Prepare a custard by whisking together non-dairy creamer, eggs, sugar, and vanilla bean seeds in a large bowl.  Add challah and apples; mix well.  Let sit for 10 minutes to allow challah to absorb egg mixture.  Place the challh mixture into the prepared pan.  Bake for 30-35 minutes, or until golden.  Drizzle honey over the top and serve.

Pumpkin Donut



  • 1/2 cup canola oil plus more for the pans
  • 1 3/4 cup all-purpose flour, spooned and leveled
  • 1 tsp. baking powder
  • 1 1/2 tsp. pumpking pie spice
  • 3/4 tsp fine salt
  • 1/4 tsp baking soda
  • 1 cup pure pumping puree
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract


Combine all ingredients and mix well.  Fry batter in oil at high heat. Let cool and add icing (optional).

Sour cream icing:

  • 3/4 cup confectioner's sugar
  • 2 tbsp. sour cream
  • 1/4 tsp. fresh lemon juice
  • Orange sprinkles (optional)


Combine all ingredients, except sprinkles and mix well.  Add icing and sprinkles to donuts.

Horseradish-Chives Mashed Potatoes

  • 1 whole head of garlic
  • 1 tsp. olive oil
  • 1/4 tsp. kosher salt
  • 3 lbs. Russet or Yukon gold potatoes
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 cup heavy cream
  • 3 tsp. kosher salt
  • freshly ground pepper, to taste
  • 1 bunch chives
  • 3 tbsp. prepared horseradish


Boil potatoes until soft, and drain.  Combine all ingredients into a large mixing boil and mix until creamy.

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