Happy Thanksgivukkah! 4 Chef-Approved Recipes For Your Mash-Up Holiday

As we've mentioned before, the first day of Hanukkah falls on Thanksgiving this year. The unlikely convergence has created a super-holiday known as Thanksgivukkah, which we won't see again for about 70,000 years. Luckily, there's some crossover between traditional Hanukkah fare and the stuff usually found on the Thanksgiving table. We asked a few chefs to get their creative gears cranking and come up with some festive side dishes that could work perfectly in both worlds. Looking for latkes? Swap out the spuds for sweet potatoes. What about apple pie? Try Concord-grape-jelly-filled doughnuts instead.
Click through to see all of the fantastic recipes — and try as hard as you can to wait until Thanksgivukkah.
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Photo: Courtesy Louro.
This recipe elevates the humble latke to five-star status. Chef Dave Santos, who made quite a name for himself at his supper club Um Segredo (which he hosted in his Roosevelt Island apartment), is the brains behind NYC's Louro. There, Santos often hosts themed dinners, where he and visiting chefs come up with creative dishes like this one.

Sweet Potato Latkes with Smoked Turkey and Cranberry Apple Chutney
Recipe courtesy of Chef David Santos of Louro
Serves: 4-6

1 smoked turkey (store-bought)

For the Latkes:
4 cups sweet potatoes, shredded
1 cup onion, shredded
1 cup all-purpose flour
2 eggs Salt and pepper
Canola oil for frying

Combine all the ingredients in a bowl, and mix well. If the batter’s a little loose, add some extra flour to combine it all. In a cast-iron pan, heat up the oil to 350°F, so you can shallow-fry. Place dollops of the batter in the oil, and fry for 2 minutes on each side or until nice and golden brown. For a more precise look, you can fry them in ring molds.

For Preserves:
2 cups green apple, diced
2 tbsp sugar
1 cup cranberry marmalade

Sauté the apple and sugar in a medium-hot nonstick pan to get a little color on the apples. No oil should be needed to do this. The sugar will caramelize on its own around the apples. Deglaze with the cranberry marmalade, and sauté together for 2 minutes to combine. Allow to cool to room temperature for use.

To serve: Warm the turkey according to directions on the package and slice. Place the latkes on a plate, and shingle the turkey slices over the top. Garnish with a generous spoonful of the preserves and sprinkle with herbs of your choice.

Louro, 142 West 10th Street (at Greenwich Avenue); NYC; 212-206-0606.
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A steakhouse opening in Dallas isn't exactly groundbreaking news, but when Chef Anthony Van Camp debuted SĒR Steak + Spirits last year, it caught people's attention for its inventive takes on tradition. Here, Van Camp offers a not-exactly-kosher-but-entirely-delicious take on classic Thanksgiving stuffing with the addition of matzo.

Thanksgivukkah-Friendly Stuffing
Recipe courtesy of Chef Anthony Van Camp of Sēr Steak + Spirits, Dallas

1 lb butter
6 cups stale matzo, lightly crushed
1 lb ground chicken sausage
1 cup celery, chopped
1 cup Spanish olives, chopped
1 cup Fuji apples, diced
1 cup golden raisins
1 cup almonds, toasted, slivered
4 cups yellow onions, diced
1/3 cup sage, julienne
1 tbsp black pepper, fine ground
4 tbsp marjoram
2 tbsp celery salt
1 cup chicken stock
Salt to taste

Sauté sausage over medium heat until cooked through and brown. Add butter and all the vegetables. Sauté briefly. Add the bread and seasonings. Add the stock and cook on the stove for 2 minutes, until well mixed. Place in a casserole dish, and bake at 350°F until golden brown and crispy on top, about 20 minutes.

SĒR Steak + Spirits, 2201 North Stemmons Freeway (at Market Center Boulevard); Dallas; ‎214-761-7470.
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Photo: Courtesy Shalom Japan.
Since Thanksgivukkah is already a mash-up, why not add another layer? Shalom Japan is a new Brooklyn restaurant offering a combination of East and West cuisines. The Okonomi-Latke is a take on okonomiyaki, a big, delicious grilled mess of cabbage and other ingredients. (The name roughly translates to "whatever you like, grilled.") Here, it meets its biblical cousin — the latke.

Recipe courtesy of chefs Aaron Israel and Sawako Okochi of Shalom Japan

1 cup ketchup
1/2 cup Worcestershire sauce
3 tbs soy sauce
2 tbs honey

Mix well in a bowl, and set aside.

2 cups all-purpose flour
1/2 cup rice flour
2 1/3 cup Dashi or chicken stock or water
1 tbs salt
pinch sugar 1/4 tsp baking soda

Whisk all together in a bowl. Then add:

1/2 large onion, sliced thin
2 cups grated and squeezed Idaho potato (about 1 potato)
2 cups packed cabbage, thinly sliced
2 cups bean sprouts

Mix all well. The batter is now ready to be cooked. Heat a nonstick pan; add 1 tbs of canola oil. Spoon the batter in (about 1 inch thick). Let it cook on medium heat for 5 minutes. Flip the pancake, and cook the other side. Add oil if necessary. Cut up the pancake; put the sauce on top. If you like Kewpie mayonnaise, squeeze some on top. Garnish with aonori (dried seaweed flakes) and bonito flakes, scallion, and whatever else you like. We use corned lamb's tongue and sauerkraut, but be creative!

Shalom Japan, 310 South 4th Street (at Rodney Street); Brooklyn; 718-388-4012.
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Photo: Courtesy Quentin Bacon.
When the Mile End Delicatessen opened in Brooklyn in 2010, it was immediately overwhelmed by people hungry for its Montreal-style, smoked-meat sandwiches. In addition to that, owners Noah and Rae Bernamoff continue to offer other Jewish comfort foods they knew growing up in Montreal's vigorous Jewish community. If you happen to be in New York on November 26, you can stop by its Noho location for a Hanukkah meal that includes red-wine-braised brisket, sunchoke kugel, and these awesome jelly doughnuts.

Jelly Doughnuts
Recipe courtesy of The Mile End Cookbook by Noah and Rae Bernamoff
Makes 24

Jelly- and custard-filled doughnuts, called sufgoniyot in Hebrew, are a big deal around Hanukkah in Israel. The ones we make are dainty little beauties filled with our house-made Concord-grape jelly.

For the doughnuts:
4 tablespoons instant yeast
1 cup lukewarm water
1/3 cup sugar
4 eggs
1/4 cup unsalted butter
1 teaspoon ground nutmeg
5 cups all-purpose flour
4 teaspoons Diamond Crystal kosher salt
Canola oil
Concord-grape jelly

For finishing:
Powdered sugar
Coarse salt

Make the doughnuts:
Add the first 6 doughnut ingredients to a large bowl and stir to combine.

Add the flour and salt, and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).

On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray, and let it rest in a warm, draft-free area for 1 hour.

On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.

Let the dough circles rest in a warm, draft-free area for a half-hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375°F).

Working in batches, fry the doughnuts until they're golden brown on one side; then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.

Fill and finish:
Transfer some of the Concord-grape jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.

Tip: Instead of using a thermometer to measure the oil temperature, you can test it by throwing in a cube of dry, old bread. When it fries to golden brown in about a minute, the oil is the right temperature.

Mile End Sandwich Shop, 53 Bond Street (at Bowery); NYC, 212-529-2990
Mile End Delicatessen, 97A Hoyt Street (at Atlantic Avenue); Brooklyn, 718-852-7510.