Shabbat Menu- Thanksgiving-Inspired

Kosher.com Staff December 20, 2020

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There’s something about the combo of turkey+gravy+potatoes+cranberry sauce+string beans that is just meant to be together. These flavors are all part of a workforce to the point that it feels like there is imbalance without each one of them. 

Whenever I start a menu with a turkey (or more often a turkey roast) on any given week, the rest of the turkey partners seem to write themselves down on the paper in front of me and before I know it, the menu has planned itself. 

There is an art to being able to meld flavors and textures, sizes and colors to bring a complete meal cohesiveness and satisfaction. Applying this concept to any given week takes true skill, understanding in the kitchen and sometimes recipe research. And we know that the thousands and thousands of recipes on Kosher.com are the perfect starting point!


Pastrami-Stuffed Mushrooms by Chanie Nayman



These meat-stuffed mushrooms, boasting a savory pastrami and cauliflower filling, make an excellent appetizer for any party or gathering. They’ll disappear before your eyes. Better still, the whole dish comes together in one pan. 


Apricot-Ginger Glazed Turkey Roast by Brynie Greisman



The garlic, ginger, and apricot enhance the flavor, and the carrots add beautiful, complementary color and taste.


Bread Stuffing by Gil Marks


The perfect stuffing to add to your fall menu.


Cran-Raspberry Swirled Butternut Squash Pie by Rivky Kleiman



Calling all butternut squash lovers, this dish is for you! With the mix of cranberry and raspberry this is the perfect side dish pie!


Everything but the Bagel Spiced Green Beans by Elizabeth Kurtz


Crisp sautéed green beans with fresh garlic and this fragrant spice blend are a winning combination and will make your kitchen smell amazing. These usually get eaten up from the pan before they make it to the table.


Rustic Mashed Potatoes with Garlic Confit by Chanie Apfelbaum


The only way to make potatoes even better is by adding soft-as-butter garlic confit. The garlic cooks slowly in oil and caramelizes until sweet and creamy — the perfect complement to just about anything.


Cranberry Relish by Tamar Teitelbaum


Making cranberry sauce from real, fresh ingredients is easy! In this recipe you will learn exactly how. This Cranberry Relish rides the line between tart and sweet with an added tang of citrus.


Tahini Pumpkin Pie by Chanie Apfelbaum


Pumpkin Pie is a fall staple, however this recipe brings it up to a whole new level with the addition of delicious tahini!