Recipe Solves Dilemma Of Overlapping Holidays

Written by Robin Traum

Three famous foodies created a “Thanksgivukkah” roasted turkey with Potato Latke Stuffing in honor of Thanksgiving and the first day of Hanukkah falling on Thursday, November 28th. It is a rare occurrence that will not happen again for 79,000 years

Two members of the threesome, New City resident Steve Gold, vice president of sales and marketing for Murray’s Chicken, and Hal Roth, chef and owner of Bubba’s Bagels in Wesley Hills, shared their Potato Latke Stuffing recipe at Fairway Market in Nanuet on Monday. The third member is Chef Peter X. Kelly, who owns restaurants in Piermont, Congers and Yonkers.

Gold and Roth have known each other for about 15 years and it was evident from their banter back and forth during their preparation of the recipe.  Roth and Gold said they began discussing how “Thanksgivukkah” could be celebrated with traditional foods of both holidays about a year ago. With turkey being the Thanksgiving bird of choice and latkes traditionally served during Hanukkah, the challenge was to combine the two for a new holiday custom.

“The original (latke) recipe was from my mother and aunt’s potato latkes,” said Gold, adding that the recipe won the James Beard Award for best latke.

The revamped recipe for the stuffing includes the addition of cut up Challah to replace breadcrumbs or bread cubes. Gold said one of the secret ingredient steps is leaving the skins on the washed potatoes. He chops up potatoes instead of grinding them initially and peels most of the skin off the onions.

Gold said cooks can decide if they want to use flour, matzo meal or self rising flour in addition to eggs, salt, pepper and other spices such as Rosemary or Thyme. Gold blended all the ingredients and spoke about the next step.   

“This will go in a blender or a grinder and once we do that it comes out to what I call an oatmeal consistency,” said Gold.

That mixture can be treated several different ways. It can be used to stuff the turkey, or fried in oil in a skillet and then placed inside the turkey. Another option is to bake the latke batter in a pan in the oven. 

“We made it and it tastes great,” said Gold.  

Potato Latke Stuffing Recipe For a 12 to 14 pound turkey

Ingredients:

• 4 large Idaho potatoes (1lb) unpeeled (washed)
• 2 small onions
• 2 extra large eggs
• 4 tablespoons self-rising cake flour (Presto Brand)
• A Jewish mother’s pinch of kosher salt
• ½ cup cubed challah
• 1/2 cup Challah bread crumbs crushed from 3 day old challah

Procedure:

• Shred the potatoes and the onions in a food processor and then put into a large mixing bowl together. Mix by hand.
• Put the shredded mixture of potatoes and onions into the bowl of the food processor fitted with the metal chopping blade. (If making a larger quantity, this should be done in batches.)
• Add egg and salt, then pulse just to blend. The potatoes and onions will break down further, Return to the mixing bowl.
• And the ½ cub challah bread crumbs and ½ cup cubed challah,
• Sprinkle the flour over the mixture, and then stir to mix. (Self-rising flour has baking powder added and gives the stuffing a little lift.) The mix should have the consistency of loosely cooked oatmeal.
• Pour the corn oil into a large skillet to the depth of about a half-inch, and then heat over a medium-high flame.
• Pour in enough mix to make a three-inch diameter pancake.
• It’s a sad thing about latkes, but the first batch is usually rejected. They sometimes stick and fail apart, but it adds flavor to the oil. That doesn’t mean the cook can’t pick at them, in fact it’s required to taste for adequate salt.
• Fry the latkes until deep golden brown, about 3-4 minutes on each side.
• Drain on paper towels.
• Once cool cut the latkes into crouton size pieces and stuff the turkey or pour potato latke stuffing batter in a greased cake pan and bake for approximately 1 hour at 350°or till golden brown and a tooth pick comes out dry.

Roasted Turkey With Potato Latke Stuffing

Ingredients: 

• 12-14 Lb. Murray’s Antibiotic Free Turke
• 4 tablespoons Vegetable Oil
• 1 gallon Water
• 1-1/2 cups of Sugar
• 1-1/2 cups of Kosher Salt
• 3 ounces Dark Soy Sauce
• 4 tablespoons Black Peppercorns
• 4 ounces Fresh Ginger (Peeled and Sliced ¼ inch Thick)
• 6 pieces of Star Anise
• 6 pieces of Bay Leaf

Potato Latke Stuffing Recipe

• In a large pot or plastic container (large enough to submerge whole Turkey) combine water, kosher salt, sugar, soy sauce, peppercorn -ginger, star anise and bay leaf.
• Stir to dissolve sugar and salt.
• Open turkey and remove giblets from cavity.
• Submerge turkey in brine and allow turkey to brine overnight in refrigerator (up to 24 hours).
• Remove turkey from brine and rinse inside and out under cold running water.
• Pat dry with paper towels.
• Prepare potato latkes stuffing as per recipe and allow to cool (may be prepared 1 day ahead).
• Pre-heat oven to 375°.
• Place turkey in roasting pan and expose cavity. Stuff cavity loosely with potato latke stuffing. Secure legs of turkey by tying together with kitchen string.
• Rub outside of turkey with vegetable oil.
• Place roasting pan with turkey in pre-heated oven and roast for4-1/2 to 5-1/2 hours. For last 2 hours of roasting continue basting every 20 minutes.
• Remove Turkey from oven when internal temperature reaches 165° measured by an internal cooking thermometer.
• Allow to rest 30 minutes.
• Carve turkey, plate and spoon potato latke stuffing around platter.